Anise drinks and chemistry

These days, the word mixologist has entered our lexicon and one has a multitude of choices of elegantly crafted cocktails and exotic concoctions all over RVA.

In a simpler variant, come summer, one of my favorite drinks is the good ol' pastis. Basically an anise-flavored liqueur and apéritif, this is a quintessential summer quaff. Just add water !
One other aspect that makes for some fun while drinking, is the rather nice bit of chemistry involved. Pastis (and even drinks like ouzo and absinthe) have a characteristic of turning cloudy on adding water (right).


The distinctive flavors of anise and fennel come from an essential oil called anethole. (interestingly enough, its isomer estragole is found in tarragon and basil). Anethole is only slightly soluble in water but highly soluble in ethanol (above 30% if you're keeping count). When water is added, the difference in solubility due to dilution causes it to "separate" out as an emulsion, and solution becomes opaque (the so-called "Ouzo effect"). Fun to ponder as you nurse your drink !

Can Can for one, sells both Pernod and Ricard pastis for $8.