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Frequently paired with
The best thing to pair and share with Ricard 'Pastis de Marseille'
Ingredients
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Pastis Base
Garnish (optional)
Method
Prepare Glass
Chill glass
If possible, place a highball or old-fashioned glass in the freezer for 10–15 minutes or fill it with ice water for a few minutes to chill. Discard ice water before assembling the drink.
Add 6 tablespoons (approximately 90 ml) of Ricard to the chilled glass. Use a jigger or measuring spoons for accuracy.
Dilution and Serving
Add ice
Place 4–6 medium ice cubes into the glass with the Ricard. The ice should be cold but not excessively large; the goal is controlled dilution and an attractive presentation.
Add water
Slowly pour about 4 ounces (120 ml) of cold water over the ice into the glass. Pouring slowly helps produce the characteristic louche (milky) appearance as the anise oils emulsify. Adjust water to taste: traditionally the ratio is 1 part Ricard to 2–3 parts water—start with 1:2 and add more if you prefer a milder flavor.
Stir gently
Use a bar spoon or regular spoon to stir gently once or twice to integrate the water and Ricard without over-diluting. The drink should be uniformly cloudy and pale yellow to opalescent.
Garnish and serve
Garnish with an optional lemon wedge and/or a sprig of fresh mint if desired. Serve immediately with a small carafe of extra cold water on the side if guests wish to adjust dilution themselves.