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Related to pastis: Balthazar


A French liqueur flavored with anise or licorice, usually drunk as an apéritif.

[French, muddle, pastis, from Old Provençal pastitz, paste, pasty, from Vulgar Latin *pastīcium; see patisserie.]


(pæˈstɪs; -ˈstiːs)
(Brewing) an anise-flavoured alcoholic drink
[from French, of uncertain origin]
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.pastis - similar to absinthe but containing no wormwood
anise seed, aniseed, anise - liquorice-flavored seeds, used medicinally and in cooking and liquors
cordial, liqueur - strong highly flavored sweet liquor usually drunk after a meal
References in periodicals archive ?
Earlier this week, she went to the Meatpacking District and a famous French restaurant there, Pastis.
"From sharing a glass of Pastis with a friendly lock keeper, to gourmet lunch with a baroness, to playing golf in the country that invented the sport, they seek immersive experiences that are both memorable and meaningful in providing insight into the local cultures."
If you want a bourbon pickle brine, you can use: * 1 1/2 cups apple cider vinegar * 1/2 cup bourbon * 1/2 cup water More strongly flavored liquors, such as mezcal, ouzo, pastis, and flavored liqueurs, should be used in smaller amounts, 2 to 3 tablespoons.
The taste of ouzo is similar to other anise liquors such as pastis and sambuca.
Pernod Ricard holds one of the most prestigious brand portfolios in the sector: Absolut Vodka, Ricard pastis, Ballantine's, Chivas Regal, Royal Salute and The Glenlivet Scotch whiskies, Jameson Irish whiskey, Martell cognac, Havana Club rum, Beefeater gin, Malibu liqueur, Mumm and Perrier-Jouet champagnes, as well Jacob's Creek, Brancott Estate, Campo Viejo and Kenwood wines.
We hadn't had a chance to see them much and it was just nice to have a sit down and a little glass of pastis.
Children taking part can read any book they like, but those not sure of where to start can choose from the top ten most-borrowed children's books in Kirklees libraries list which are: Billionaire Boy by David Walliams; Picture Perfect by Rosie Banks; The Never Ending Birthday by Katie Dale; Fashion Fun by Rosie Banks; Must End Soon by Jonathan Meres; Brilliant Bake Off by Rosie Banks; Laugh Out Loud by James Patterson; The Book You're Not Supposed to Have by Stephan Pastis; The Witch's Vacuum Clearn: and other stories by Terry Pratchett; Top of the Class (nearly) by Liz Pichon.
It began in the morning with a farmer's market featuring free pastis and a marching band, continued in the afternoon with a pop concert (maudlin or village, at any time of will be a fete, music concert, or a guided historic ruins French standards mixed with mangled Englishlanguage numbers) and obligatory set-to between warring factions of the local rugby club, and concluded late in the evening with a glitzy "folies bergere" cabaret in the square attended by the village elders and the by-now sober and rather subdued rugby players, their girlfriends and, sitting sheepishly and quietly on the end of a row, me and the navigator.
The property, at 9-19 9th Avenue, is the former home of French bistro Pastis, which closed in 2014.
The result is a zany series of tongue-in-cheek humor, wordplay, and animal magic that will delight any fan of Pastis and his whimsical comic world; very highly recommended for a wide age range.
McNally will soon resurrect one of his most iconic restaurants, Pastis, the glittery French canteen whose popularity among celebrities and scenesters unleashed such a huge tidal wave of development in the Meatpacking District that it eventually took the restaurant down with it.
Elsewhere in this issue, we speak with fashion designer Gabriela Hearst (page 134), who got her start in the business on her family's ranch in Uruguay before eventually founding her eponymous label in 2015; explore the post-gentrification of Manhattan through Keith McNally's now-legendary restaurant empire, with a new Pastis location opening in the future (page 128); and travel to Ghent, Belgium, where London-based writer Eimear Lynch and a friend discover a refreshingly unexpected experimental community of chefs, artists, and designers (page 122).