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My notes from two years ago said there was too much pastis. Made this again today, cutting the pastis down to 5 ml and subbing the rich simple with homemade spearmint syrup... It tastes like a subtly mintier South Side. The pastis is mellow at first, slowly blooms sip over sip... It's alright, but I think I'd prefer and absinthe rinse to the pastis. What do you think?

Redoing this cocktail I find the contrast between lime and sugar too strong. Next time I will reduce both a bit. A not so strong Absinthe works lovely in this cocktail.

This is lovely!

This was great. Anything with Pastis or Absinthe is a winner for us. Everything works perfectly here. The colour was perfect. Refreshing and great with some cheese and ciabatta.

Excellent use of pastis. New favorite. Will add more mint next time.

I though I had all the ingredients for this cocktail when I made it with Pernod. (And very nice it was) so now I have to go out and get a bottle of pastis for a taste comparison.

A delicious drink if you like aniseed whose flavour harmonises with the gin sour. I used a couple more mint leaves to let their freshness shine as well.

Very refreshing. Just enough pastis to give a hint of aniseed without overpowering the drink.

Looks like pondwater, but it's delicious. Well balanced, with the normally bullying Ricard tamed by the others. Mint and lemon make this refreshing and summery.

very refreshing flavours from the min and pastis but i did not quite the pearl colour. May try upping the pastis or replace with absinthe and a touch of water