Description
| Who Ricard Anise Pastis Marseilleis produced byPernod Ricard, the world’s second-largest wine and spirits company. The brand’s history and production details are deeply rooted in French aperitif culture. The original recipe was created in 1932 byPaul Ricard, a Marseille native who marketed it as the “real pastis from Marseille”. |
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| Where While its historical roots are inMarseille, modern manufacturing is managed across multiple French regions including Bessan(Hrault), Marseille(Bouches-du-Rhne). Bordeaux(Gironde) andLille(Nord) and Haute-Provence. |
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| What Ricardis the quintessential taste of a sunny afternoon in a French cafeit isbold, cooling, and heavily medicinal. Because it is apastis, it is defined by a deep, woody licorice flavor that is much more savory than a sweet liqueur like Sambuca. |
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| Why In France, serving Ricard is a precise ritual designed to release the essential oils (the louche) without shocking the spirit. Try 1 part Ricard to 5 parts chilled water. Pour the Ricard into a glass first, then add the chilled water. You will see the clear amber liquid turn a cloudy, milky yellow. Add ice cubes last. Adding ice before the water can cause the anethole (anise oil) to crystallize, creating a “crust” and ruining the texture. |
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