Ricard Pastis

Few drinks are more closely tied to southern France than pastis. Order a glass on a hot afternoon in Marseille and nobody needs further explanation. Ricard is simply part of the landscape.

Created by Paul Ricard in 1932, the spirit became one of the defining aperitifs of Provence. Built around star anise, liquorice root and a blend of Mediterranean herbs, it transforms when diluted with water, turning cloudy and releasing a huge wave of herbal aroma.

The flavour is unmistakable. Anise dominates, obviously, but underneath sit fennel, liquorice, dried herbs and a gentle bitterness that keeps the drink from becoming overly sweet. Served ice cold with plenty of water, it becomes remarkably refreshing despite sounding slightly improbable on paper.

Pastis is as much about ritual as flavour. The slow dilution, the changing colour and the long afternoons that often follow all form part of the experience. French aperitif culture has always understood that drinking can be social without needing to be rushed.

Ricard remains the benchmark for many people because it captures that balance perfectly. Distinctive, deeply regional and completely unconcerned with passing trends.