I remember drinking pastis, I don't remember the 3 times I had ouzo............
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| Pastis, Ouzo, Arak, Sambuca ... what's the difference? http://www.cookaholics.org/viewtopic.php?f=28&t=3199 |
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| Author: | TheFuzzy [ Mon Jun 24, 2013 10:01 pm ] |
| Post subject: | Pastis, Ouzo, Arak, Sambuca ... what's the difference? |
Folks, I'm actually a fan of anise-flavored liquors (my sweetie isn't). However, even to me they taste pretty much identical; as far as I can tell, the differences between brands are more pronounced than the differences between nationalities. And in cooking, they seem to be completely interchangable. No? |
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| Author: | pepperhead212 [ Mon Jun 24, 2013 10:55 pm ] |
| Post subject: | Re: Pastis, Ouzo, Arak, Sambuca ... what's the difference? |
Definitely a difference in sweetness, but for cooking there may be a difference in amount of the anise oil. We probably won't notice this drinking them, but it will show up in a greatly diluted state. I wonder if there is a website somewhere listing these strengths? This would be nice, as you could then substitute them, if you got equal amounts of the flavoring. |
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| Author: | marygott [ Tue Jun 25, 2013 3:54 am ] |
| Post subject: | Re: Pastis, Ouzo, Arak, Sambuca ... what's the difference? |
In my exhaustive research, the difference lies mostly in what you say before you toss it down. Mary |
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| Author: | SilverSage [ Tue Jun 25, 2013 4:46 am ] |
| Post subject: | Re: Pastis, Ouzo, Arak, Sambuca ... what's the difference? |
The only 2 I'm very familiar with are Pernod and Sambuca, and for me, in savory dishes they are not interchangeable. I love the combination of Pernod with seafood. One of my favorite quick after-work dinners is (frozen) lobster ravioli with a Pernod sauce. One day I was out of Pernod and substituted Sambuca. It was so terribly sweet it was nearly inedible. I'll stick to Pernod with seafood and save Sambuca for desserts. |
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| Author: | fitzie [ Tue Jun 25, 2013 6:27 am ] |
| Post subject: | Re: Pastis, Ouzo, Arak, Sambuca ... what's the difference? |
Pernod is my number one choice, Mixed with a little water, it's my favourite drink. fitzie |
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| Author: | Amy [ Tue Jun 25, 2013 6:48 am ] |
| Post subject: | Re: Pastis, Ouzo, Arak, Sambuca ... what's the difference? |
I make potatoes in Pastis...seriously delicious. Amy |
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| Author: | Tim [ Tue Jun 25, 2013 7:56 am ] |
| Post subject: | Re: Pastis, Ouzo, Arak, Sambuca ... what's the difference? |
Hi, Pernod, Anisette, Sambuca and Ouzo are distilled liqueurs with about 40% alcohol. The herb are infused in alcohol and the distilled. Pastis is technically not a liqueur since there is a low limit in the amount of sugar. It is made by maceration of grain spirits with up to 76 different herbs. I contains about 20% alcohol. Because it is not distilled, the remaining herbs turn white in cold water. Two ounces a day makes your cares go away. Add pastis to any fish stew you can think of..... Tim |
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| Author: | wino [ Tue Jun 25, 2013 4:05 pm ] |
| Post subject: | Re: Pastis, Ouzo, Arak, Sambuca ... what's the difference? |
I remember drinking pastis, I don't remember the 3 times I had ouzo............
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| Author: | TheFuzzy [ Tue Jun 25, 2013 10:54 pm ] |
| Post subject: | Re: Pastis, Ouzo, Arak, Sambuca ... what's the difference? |
Tim, All of the anise-based liquors turn white when mixed with cold water: http://en.wikipedia.org/wiki/Ouzo_effect |
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| Author: | SilverSage [ Wed Jun 26, 2013 4:20 am ] |
| Post subject: | Re: Pastis, Ouzo, Arak, Sambuca ... what's the difference? |
Amy wrote: I make potatoes in Pastis...seriously delicious. Amy Amy, would you tell me more about this? |
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