Ricard
Ricard
AboutRicard
Paul Ricard created his namesake pastis in Marseille in 1932. Its secret recipe combines star anise, liquorice, fennel and Provençal herbs. Ricard extracts and blends the botanicals in-house, with a specialist tasting team checking the finished drink. The traditional serve is one part pastis to five to seven parts cool water, which turns it cloudy.
Ricard Pastis de Marseille
French Other Spirits
Star anise and black liquorice lead an intense aromatic profile, joined by fennel and warm Provençal herbs. The palate is lightly sweet and concentrated, with clean botanical spice and a rounded texture. A measure of cool water turns the spirit softly cloudy, opening the aroma and bringing greater freshness. The finish is warming, herbal and persistent. Serve diluted over ice as an aperitif, with olives, salted almonds, or grilled seafood.