Ricard Pastis de Marseille .750 France

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It all began in Marseille in the 1930s, when Paul Ricard, a wine-merchant’s son, dreamt of finding a formula “that would meet everyone’s tastes”. In 1932, he finally had his recipe, declaring “It shall be called Ricard, the real pastis from Marseille!”
This anise-based spirit is still made using Paul Ricard’s original recipe, which has remained a secret since 1932.
Star anise, Fennel, Liquorice, Plants from Provence, Water; 45.00%
Ricard pastis should be served cold. It should be prepared by adding 10cl of chilled water to 2cl of Ricard and then adding the ice cubes last.