Ricard Anis

My Love for Pastis and all things licorice comes from my childhood. Having an older sister during Easter, meant having your jelly bean stash raided and being left with only the dreaded licorice-flavored, black beans. Luckily, I fell in love with this flavor and all the flavors associated with Ricard Pastis. As a result of the 1915 absinthe ban in France, Marseille locals started mixing their own aniseed-based drink, made from a combination of star anise, water, liquorice, and herbs. Paul Ricard was first introduced to homemade pastis, otherwise known as "tiger's milk," by an old shepherd. Flavors of star anise, fennel seed, anise, and licorice are dominant. Mixed with 3-5 parts water, this aperitif works just as well with sausage and peppers as it does the local bouillabaisse.