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 Post subject: Pastis, Ouzo, Arak, Sambuca ... what's the difference?
PostPosted: Mon Jun 24, 2013 10:01 pm 
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Location: Portland, OR
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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 Post subject: Re: Pastis, Ouzo, Arak, Sambuca ... what's the difference?
PostPosted: Mon Jun 24, 2013 10:55 pm 
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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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 Post subject: Re: Pastis, Ouzo, Arak, Sambuca ... what's the difference?
PostPosted: Tue Jun 25, 2013 3:54 am 
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In my exhaustive research, the difference lies mostly in what you say before you toss it down.

Mary


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 Post subject: Re: Pastis, Ouzo, Arak, Sambuca ... what's the difference?
PostPosted: Tue Jun 25, 2013 4:46 am 
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Location: Florida Gulf Coast
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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 Post subject: Re: Pastis, Ouzo, Arak, Sambuca ... what's the difference?
PostPosted: Tue Jun 25, 2013 6:27 am 
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Location: Kansas City
Pernod is my number one choice, Mixed with a little water, it's my favourite drink.

fitzie


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 Post subject: Re: Pastis, Ouzo, Arak, Sambuca ... what's the difference?
PostPosted: Tue Jun 25, 2013 6:48 am 
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Location: Telluride, CO
I make potatoes in Pastis...seriously delicious.

Amy


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 Post subject: Re: Pastis, Ouzo, Arak, Sambuca ... what's the difference?
PostPosted: Tue Jun 25, 2013 7:56 am 
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Location: Springfield, IL
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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 Post subject: Re: Pastis, Ouzo, Arak, Sambuca ... what's the difference?
PostPosted: Tue Jun 25, 2013 4:05 pm 
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Location: Regina, Saskatchewan, Canada
I remember drinking pastis, I don't remember the 3 times I had ouzo............ :o :shock:


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 Post subject: Re: Pastis, Ouzo, Arak, Sambuca ... what's the difference?
PostPosted: Tue Jun 25, 2013 10:54 pm 
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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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 Post subject: Re: Pastis, Ouzo, Arak, Sambuca ... what's the difference?
PostPosted: Wed Jun 26, 2013 4:20 am 
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Amy wrote:
I make potatoes in Pastis...seriously delicious.

Amy


Amy, would you tell me more about this?

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