Traditional and complex, Henri Bardouin pastis must be tasted with precision. It must be stretched six to ten times its volume with pure, cool water to see the golden yellow-green colored liquid whiten. As for industrial pastis, they are thinned by four to five times their volume. This specific dilution allows appreciating all the complexity and aromatic finesse of this pastis which is not just an aperitif but the ideal accompaniment to grilled fish or very garlicky and spicy Provençal dishes (anchoïade, aïoli). If necessary, ice cubes should be added last to prevent the pastis from crystallizing on the surface.