A favourite with barmen, Pernod Absinthe is an exceptionally versatile ingredient for cocktails. Createdby Paul Ricard in response to the 1915 ban of the sale of absinthe, it’s got a similar anise-flavored base, but is different in several key respects. First off, it’s got no grand wormwood, the supposedly hallucinogenic herb that got absinthe banned in the first place. Second, it’s flavored with star-anise, the fruit of a dried Chinese evergreen tree rather than the true green anise used for absinthe. Finally, it’s significantly lower in alcohol, being bottled at 40% and contains added sugar, making it technically fall under the umbrella of liqueurs as opposed to a spirit. A spirit created in 1928, Pernod anise spirit soon built itself a reputation. Now established in over 110 countries, from the United States to Japan, this authentic aperitif is renowned for its subtle flavour with essences of star anise. Extremely refreshing, it is drunk in the most prestigious restaurants and hotels all over the world.
RICARD Pastis de Marseille, It all began in Marseille in the 1930s, when cafes sold any number of anise-based liqueurs, most of them illicit and too sweet for consumers’ tastes. In Sainte-Marthe, Paul Ricard, a wine-merchant’s son, dreamt of finding a formula “that would meet everyone’s tastes”. In his improvised laboratory he would macerate Provençal plants, fennel seeds, aniseed essence and more. One day in 1932, he finally had his recipe, declaring, “It shall be called Ricard, the real pastis from Marseille!” At the age of only 23, Paul Ricard had just invented the first French long drink: one volume of pastis with five volumes of water, served with ice. “I am willing to put my name on it,” he proclaimed, “because I am sure of the quality of this pastis and proud of its unique taste”.