I often test these drinks in smaller-volume versions. This vague 'top-up' instruction left me with a drink that tasted mostly of pastis (not a bad thing). I kept topping it with the ginger until at one point there was an interesting interplay of each ingredient. Having ruined my palate with that hit of pastis, however, made it difficult to discern which measure of ginger was best... Side note, that's not an old-fashioned glass in the photo, is it? Looks like a fancy highball or juice glass.
Looks like a lot of Pastis. I'm in Cognac for a couple of days, but when I'm back at my bar, I'll make and fix this recipe. I've also scheduled for the next photo shoot. Bear with me.
I made this with blood oranges and was really impressed!
Blood oranges, pastis and ginger ale are big thuggish bullies, but they all play together nicely.
Delightful!