Pelican
Alcoholic cocktail
Category : Alcoolisé
Origin : France
Ingredients of the Pelican cocktail
Preparation of the Pelican cocktail
Directly in the glass Pour in the peach syrup and the anise-flavored spirit (pastis, Ricard, etc.) Top up with ice-cold water
History of the Pelican cocktail
The Pelican is part of the French aperitif culture, where anise-flavored drinks hold a central place, especially in the south of the country. Its base of Pastis and Ricard roots it in this highly recognizable world, marked by aromas of licorice, anise, and aromatic herbs. The addition of peach syrup brings in a softer, fruitier note, mellowing the assertive character of the anise while giving it a more approachable color and expression.
This cocktail belongs to a contemporary tradition of simple mixes, made from products widely available in France and easily associated with convivial aperitif drinking. Its identity rests on the contrast between the aromatic strength of the anise spirits and the sweetness of the fruit, a balance often found in French bar drinks. To my knowledge, the Pelican does not refer to a very old documented history: it seems rather to belong to a repertoire of bar creations or popular drinks, whose name serves to distinguish a variation based on pastis.
What defines it, then, is less a precise historical lineage than a typically French flavor profile: aniseed, refreshing, lightly sweet, and designed for the aperitif. The water, finally, recalls the traditional way pastis drinks are served, altering their intensity and texture while preserving their aromatic signature.