So true: in the (still) few places where you can get pastis in the US, bartenders are often unfamiliar with the ratios and pour the liquor as if it were lemonade. Topping it up with ice, sometimes a drop of water.LA Times Magazine caught on this weekend and sets the record straight in this article, "How to pour a Proper Ricard".
It mentions that ice should always be last, but not the reason: if you put ice first, the liquor may coagulate.
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