Ricard anise liqueur, Pastis de Marseille

Ricard is the pastis from Marseille — an anise liqueur that has been capturing the essence of southern France in a bottle since 1932. No aperitif embodies Provençal joie de vivre quite like this glass of water and ice.

Paul Ricard developed the recipe at the age of 23, and it has hardly changed since: star anise, licorice root (réglisse), and a secret blend of herbs from Provence form the aromatic base. The characteristic clouding effect—known as louche—occurs when the cold water dissolves the essential oils from the anise alcohol.

The glass is dominated by sweet anise, underpinned by light licorice and a hint of dried herbs. The finish is long, fresh, and slightly spicy.

Recommendation: Classically, serve it as Pastis à l'eau — 1 part Ricard to 5 parts cold water, with plenty of ice. For a fresher version, combine it with lemon juice and soda water over ice cubes. Enjoy it as an aperitif with olives, tapenade, or toasted almonds.