This anise-based spirit is still made using Paul Ricard’s original recipe, which has remained a secret since 1932.
Ricard pastis should be served cold. It should be prepared by adding 10cl of chilled water to 2cl of Ricard and then adding the ice cubes last.
It all began in Marseille in the 1930s, when Paul Ricard, a wine-merchant’s son, dreamt of finding a formula “that would meet everyone’s tastes”. In 1932, he finally had his recipe, declaring “It shall be called Ricard, the real pastis from Marseille!”
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