Glad you like the tapenade, Jason. I did learn a trick to enjoying pastis (which is as anti-traditional and heretical as adding ice) and that's to drink it with cold sparkling water. A bartender in Paris taught me that. Another is drinking a good pastis, like you the one you pour in your video : ) Cheers!
I discovered the joy of pastis in Paris. It was cheaper than even the cheapest vin rouge on a lot of cafe and brasserie menus. Context and ambiance got me over the black jellybean hurdle and now I'm a believer.
Glad you like the tapenade, Jason. I did learn a trick to enjoying pastis (which is as anti-traditional and heretical as adding ice) and that's to drink it with cold sparkling water. A bartender in Paris taught me that. Another is drinking a good pastis, like you the one you pour in your video : ) Cheers!
The sparkling-water would be a game changer for me!
I discovered the joy of pastis in Paris. It was cheaper than even the cheapest vin rouge on a lot of cafe and brasserie menus. Context and ambiance got me over the black jellybean hurdle and now I'm a believer.
Coolio!