Ricard Pastis de Marseille
France
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.
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