Ricard 45 Pastis de Marseille France 70 cl 45%

At six in the evening in Marseille there is a sound nobody thinks about: water hitting pastis, and the glass changing colour. Ricard is the bottle that sound comes from.

Expert description

Ricard 45 Pastis de Marseille is a French Pastis created in Marseille and bottled at 45%.

Paul Ricard made it in 1932, only seventeen years after absinthe was banned in France. The recipe is built on star anise from China, liquorice root from Syria and aromatic herbs from Provence, and it has not been changed since.

It is the best-selling pastis in the world, which is why people order a Ricard rather than a pastis. The profile is clean and immediately recognisable — anise and liquorice with no spice layer on top — and it is built to be diluted rather than drunk as it stands.

Tasting notes

Nose

Star anise straight away, dense and sweet. Liquorice root sits just behind it, with a fine trace of dried Provençal herbs.

Palate

Soft, sweet liquorice, rounded anise and a light peppery warmth. Diluted it opens out and turns more herbal.

Finish

Sweet and heavy with liquorice, steady all the way through. Not complicated, but it lingers a long time.

Specifications

Name: Ricard 45 Pastis de Marseille
Distillery: Ricard
Region/Country: Marseille France
Type: French Pastis
ABV: 45%
Size: 70 CL
Serving suggestion: 1 part Pastis to 5 parts iced water

Flavour profile

Anise · Liquorice · Sweet · Herbal · Rounded

Did you know?

Paul Ricard bought the island of Bendor off Bandol in 1950 when it lay abandoned, and rebuilt it with hotels, a museum and a wine university. The family still owns it.

See our full range of Ricard Pastis

See our full range of Pastis

Frequently asked questions about Ricard 45 Pastis de Marseille

What is the correct dilution?

One part Ricard to five parts iced water. That is the ratio Paul Ricard specified himself, and it is how the drink is served in France. The water goes into the pastis, and ice follows afterwards.

Why does it turn milky white?

Anethole from star anise will not dissolve in water. When you dilute it, it drops out as tiny droplets that scatter the light and cloud the glass. The effect is called the louche and is a sign of real anise in the bottle.

What is the difference between Ricard and Pernod?

The liquorice. Ricard is a pastis with liquorice root as a load-bearing ingredient and tastes sweet and full. Pernod is an Anise Liqueur with very little liquorice and a drier, more floral profile.

What do you drink it with?

It is an aperitif, taken before the meal with olives, almonds, tapenade or anchovies. At the table it suits grilled fish, bouillabaisse and anything cooked with fennel.

Can Ricard be used in cocktails?

Yes. Mauresque with almond syrup, Tomate with grenadine and Perroquet with mint syrup are the classic French variations. In American drinks it works as an anise rinse in a Sazerac.

Where does pastis come from as a drink?

Absinthe was banned in France in 1915 and the market was left without its anise drink. Pastis was the answer — the same anise profile, but built on liquorice root instead of wormwood and at a lower strength. Read more under Absinthe.

How long does an opened bottle last?

Several years. The 45% and the essential oils keep it stable, but light wears on both colour and aroma. Keep it dark, ideally in a cupboard rather than out on the bar.

Which glass is used in France?

A tall straight glass of around 25 cl with a line marking the pastis measure. The shape leaves room for water and ice without losing the aroma.