This anise-flavored step-child of absinthe has a number of variations and names based upon both region and slight alterations in the manufacturers’ recipes. A pastis is typically served in two glasses: one that is a quarter full of the liqueur and a second glass (usually with a divot or spout) filled with cold water. You, as the drinker, add the water according to your preference. As you do, the pastis becomes a cloudy yellow.
In France, where a pastis before lunch is standard for any blue-collar worker, Pernod and Ricard are the major players. Outside of France, the mixture goes by different names — ouzo in Greece, mastika in Bulgaria — and can take on a cloudy, white look when mixed with water and ice.