A PERMANENT DIALOGUE BETWEEN A FRENCH FATHER, ALAIN, LIVING IN CHICAGO AND HIS SON, STEPHANE, LIVING IN SILICON VALLEY. BOTH HAVE A SERIOUS FIXATION ON ANYTHING AND EVERYTHING INVOLVING FOOD, WINES, SEARCH FOR NEW EXCITING RESTAURANTS AND RECIPES BOTH IN FRANCE AND IN THE U.S. THE FATHER HAS ALSO AN EXTENSIVE KNOWLEDGE OF FILMS AND IS AN AVID MOVIEGOER AND VIDEO WATCHER. THEY WELCOME ANYBODY WHO SHARES THEIR PASSION TO ASK THEM QUESTIONS ABOUT RELATED TOPICS.
July 18, 2008
Pastis in the Summer
Hi Dad,
As it's been quite hot here recently I've turned to having a glass of Pastis over the past few days. I was explaining to someone that there are lots of different brands and that there is many better brands than Pernod and Ricard. Can you reccomend a few brands of Pastis I can get in the US that are good? What makes a good Pastis? I'm also curious to understand it's origins and if it's always been a drink that is mixed with water? Finally, Absinthe is a very trendy liquor to mix into swanky cocktails these days. I've tried a few in the US and they are not really Absinthe since they dont contain wormwood. The wormwood-less exportable Absinthe seems quite similar to Pastis and is made by the the same companies that make Pastis. Is this a new phenomenon or have they always had 2 types of absinthe?
Hope your cooling off with a little Pastis!
Stephane
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