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A medium-bodied sake with hints of citrus and straw. This is the drink the brew masters reach for at the end of a working day.
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The famous aniseed flavoured aperitif from Marseille. In accordance with Paul Ricard’s original recipe, 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. This ritual will release the full aroma of the anise. The unique recipe makes for an ideal combination with cordials (like pomegranate, mint, orgeat or grapefruit) or fruit juices (mango, strawberry, cranberry). 70cl bottle
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