Ricard Pastis de Marseille
The unique recipe makes for an ideal combination with cordials (like pomegranate, mint, orgeat or grapefruit) or fruit juices (mango, strawberry, cranberry). These different combinations produce a variety of colours and flavours for a new way to discover (or rediscover) the full flavour of anise.
It all began in Marseille in the 1930s, when cafes sold any number of anise-based liqueurs, most of them illicit and too sweet for consumers’ tastes. In Sainte-Marthe, Paul Ricard, a wine-merchant’s son, dreamt of finding a formula “that would meet everyone’s tastes”. In his improvised laboratory he would macerate Provençal plants, fennel seeds, aniseed essence and more.