Ricard Pastis de Marseille Aperitif

Ricard Pastis de Marseille shines brightest when served over ice and diluted with cool water, allowing its complex anise flavors to unfold gradually. This refreshing aperitif is perfect for sipping on hot summer days, especially when paired with Mediterranean dishes like grilled seafood or olive tapenade, though it also works well in herbaceous cocktails year-round.

Nose: Strong anise dominates, with hints of licorice root and fennel. Subtle herbal notes of star anise and sage emerge. A touch of sweetness reminiscent of candied violets lingers in the background.

Palate: Intense licorice flavor coats the tongue. Herbaceous notes of wormwood and mint provide complexity. A slight medicinal quality reminiscent of cough drops appears mid-palate. The mouthfeel is thick and creamy, with a noticeable alcohol warmth.

Finish: Long-lasting anise flavor persists. A cooling sensation similar to menthol develops. Subtle bitter herbs and a touch of sweetness balance the finish. The aftertaste leaves a clean, refreshing feeling on the palate.

Ricard Pastis de Marseille Aperitif is crafted by macerating star anise, licorice root, and a blend of aromatic herbs in alcohol, then adding sugar and water to create its distinctive flavor profile. What's fascinating about the production is the careful balance of ingredients needed to achieve the signature cloudy "louche" effect when water is added, as well as the secret recipe of herbs that has remained largely unchanged since Paul Ricard created it in 1932.

• Ricard Pastis was created in 1932 as a clever workaround to France's absinthe ban. Its inventor, Paul Ricard, reformulated the anise-flavored spirit to comply with regulations while maintaining a similar taste profile.
• The iconic yellow Ricard jug isn't just for looks—it's designed to protect the pastis from sunlight, which can alter its flavor. This practical packaging has become a symbol of French café culture.
• Ricard Pastis contains a secret blend of herbs and spices, including Chinese star anise and Provençal licorice. The exact recipe is known by only a handful of people and is kept in a secure vault in Marseille.