Ricard was born in sunny Marseille back in 1932. To reveal the delicacy of the anise, the fresh taste of the liquorice and the subtle Provence herbs, we suggest you add five parts water to one part Ricard, plus a few ice-cubes.
Ricard Pastis
Ricard was born in sunny Marseille back in 1932. To reveal the delicacy of the anise, the fresh taste of the liquorice and the subtle Provence herbs, we suggest you add five parts water to one part Ricard, plus a few ice-cubes.
Ricard Pastis