▁base ▁flav or ▁from ▁green ▁an ise , ▁a ▁Mediter rane an ▁her b . ▁Furthermore , ▁past is ▁tradition ally ▁exhib its ▁the ▁distinct ▁flav or ▁of ▁lic or ice ▁root ▁( another ▁her b ▁of ▁Asian ▁origin ), ▁which ▁is ▁not ▁a ▁part ▁of ▁a ▁traditional ▁abs int he . ▁Where ▁bott led ▁strength ▁is ▁concerned , ▁traditional ▁ab sin thes ▁were ▁bott led ▁at ▁ 4 5 – 7 4 % ▁AB V , ▁while ▁past is ▁is ▁typically ▁bott led ▁at ▁ 4 0 – 5 0 % ▁AB V . ▁Finally , ▁unlike ▁a ▁traditional ▁abs int he , ▁past is ▁is ▁a ▁" lique ur ", ▁which ▁means ▁it ▁is ▁always ▁bott led ▁with ▁sugar . ▁ ▁Ser ving ▁Past is ▁is ▁normally ▁dil uted ▁with ▁water ▁before ▁drink ing , ▁generally ▁five ▁volumes ▁of ▁water ▁for ▁one ▁volume ▁of ▁past is , ▁but ▁often ▁neat ▁past is ▁is ▁served ▁together ▁with ▁a ▁jug ▁of ▁water ▁for ▁the ▁drink er ▁to ▁bl end ▁together ▁according ▁to ▁preference . ▁The ▁resulting ▁decrease ▁in ▁alco hol ▁percentage ▁causes ▁some ▁of ▁the ▁constitu ents ▁to ▁become ▁ins ol ub le , ▁which ▁changes ▁the ▁li que ur ' s ▁appearance ▁from ▁dark ▁transparent ▁yellow ▁to ▁mil ky ▁soft ▁yellow , ▁a ▁phenomen on ▁also ▁present ▁with ▁abs int he ▁and ▁known ▁as ▁the ▁ou zo ▁effect . ▁The ▁drink ▁is ▁consum ed ▁cold ▁and ▁considered ▁a ▁refresh ment ▁for ▁hot ▁days . ▁Ice ▁cub es ▁can ▁be ▁added ▁( after