Ricard

This best-selling anise-based spirit was invented by Paul Ricard. He experimented with the distillation of fennel, anise and Provençal plants until he perfected the recipe in 1932, and started to market it as the real pastis of Marseille.

Despite the war turmoil and short suspension of production, in 1951 Ricard was able to produce it again, and bottle it at the desired 45% ABV. Ricard is best appreciated as an aperitif, when it is served cold and diluted with cold water, which produces a slightly opaque drink that has a strong fresh flavor of anise and licorice, with underlying tones of Provençal herbs.

It can also incorporate well in cocktails, especially when mixed with fruit juices or sweeter distilled spirits. The drink is now produced by the French company Pernod Ricard group.