Ricard 1L

That first hit of anise, that milky cloud when water hits the glass, that lazy-before-dinner vibe, Ricard is the real-deal French pastis you pour when you want your aperitif to actually taste like something.

It solves a very specific problem: you want a low-effort ritual that feels transporting. Ricard does it in seconds. Add ice, pour, top with cold water, and suddenly you’re halfway to a Marseille café table (minus the cigarette smoke).

• Nose: Big anise up front, with herbal, fennel-like freshness and a hint of peppery spice.
• Taste: Bold licorice and sweet anise, then drying herbs that keep it lively instead of cloying.
• Finish: Long, aromatic, and mouth-perfuming, the anise hangs around like a good chorus.

The signature move is the classic serve: pour Ricard over ice, then add cold water to taste (more water equals lighter, more refreshing). It’s a brilliant pre-dinner drink with olives, salted nuts, chips, or anything briny that makes those herbal notes pop.

Want to play? Try it with sparkling water for extra lift, or add a tiny splash to a tomato-based Bloody Mary-style drink for a savoury, herby curveball. It’s also a fun way to put an anise twist on simple highballs when you’re bored of the usual.

If you’re an absinthe-curious drinker but don’t want the whole ceremony, this is the friendlier, everyday lane. Same anise-led flavour family, way more “Tuesday night aperitif” than “19th-century poet with feelings.”

Ricard’s spec is simple, it’s a pastis liqueur built for mixing with water, which means you control the intensity every single time. Strong and punchy? Go light on the water. More patio-friendly? Stretch it out and let those herbs do the work.

Fun Fact: Pastis took off in France after absinthe was banned, and Ricard became the iconic Marseille answer, the cloudy-water trick is part of the whole show.