In a short time, Ricard became the most popular pastis in the world, an authentic pastis de Marseille created by Pauil Ricard in 1932. Part of their secret lives in the authenticity of their ingredients, which come from Provence. Take imitating the style of Parisians, adding a little water to the liquor, in order to soften and make the character more elegant.
According to Paul Ricard's original recipe, Pastis Ricard should be served cold. The best way to enjoy it is to add 5 volumes of ice water to one volume of Ricard and then add the ice cubes. This ritual will release the aroma of anise. Ricard can be more or less diluted according to taste. The original recipe makes it an ideal ingredient in many cocktails, in combination with cordials (strawberry, mint ...), fruit juices (mango, blackberry ...), or simply with tonic and a slice of lemon. It all started in 1930 Marseille, when cafes sold any liquor based on anise, the fashion liquor, most of them illicitly made and too sweet for the taste of consumers. In Sainte-Marthe, Paul Ricard, son of a wine merchant, dreamed of finding a formula "that would suit all tastes". One day, in 1932, he finally had his recipe, and declared: "it will be called Ricard, the real Pastis of Marseille!" Ricard pastis owes its reputation to a unique recipe that has always remained a well-kept secret. The quality and variety of the natural ingredients used make Ricard an unparalleled pastis. The main ingredient is anise mixed with the best fruits, which are dried in the sun before their first distillation. A Ricard specialist then selects the best anise essences to guarantee Ricard's total quality.