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Ingredients. Liquorice root, anise, and star anise, [1] and fennel seeds [2] Website. pernod-ricard.com /en. Ricard (/ rɪˈkɑːrd /; French pronunciation: [ʁikaʁ]) is a pastis, an anise and licorice -flavored apéritif, created by Marseille native Paul Ricard in 1932, who marketed it as the "true pastis from Marseille".
Website. pernod-ricard.com. Pernod Ricard (French: [pɛʁno ʁikaʁ]) is a French company best known for its anise -flavoured pastis apéritifs Pernod Anise and Ricard Pastis (often referred to simply as Pernod or Ricard). The world's second-largest wine and spirits seller, [3] it also produces several other types of pastis.
Paul Louis Marius Ricard (French pronunciation: [pɔl lwi maʁjys ʁikaʁ]; July 9, 1909 – November 7, 1997) was a French industrialist and creator of an eponymous pastis brand which merged in 1975 with its competitor Pernod to create Pernod Ricard. Ricard was also an environmentalist and the developer of two Mediterranean islands, as well as ...
By legal definition, pastis is described as an anise -flavoured spirit that contains additional flavor of liquorice root, contains less than 100 grams per litre of sugar, and is bottled at a minimum of 40% ABV (pastis) or 45% ABV (pastis de Marseille). [3] While pastis was originally artisanally produced from whole herbs like most spirits at ...
Pernod is an absinthe produced by Pernod Ricard released in 2005 based on the original Pernod Fils recipe. Pernod mixed with water and ice. Pernod Fils (French pronunciation: [pɛʁnoˈfis]) was the most popular brand of absinthe throughout the 19th century until it was banned in 1915. During the Belle Époque, the Pernod Fils name became ...
Pastis Henri Bardouin is a French pastis marketed as "high-end" made by Distilleries et Domaines de Provence localised in Alpes-de-Haute-Provence.. It contains more than 65 herbs and spices, including mugwort, star anise, centaury, grains of paradise, cardamom, black and white pepper, tonka bean, nutmeg, cloves, garden angelica, cinnamon, lemon balm, sage, rosemary, licorice, thyme, lemon ...
Serve very cold. Herbsaint was and still is used in several cocktails, including: Herbsaint frappé. Pour two ounces of Herbsaint into a thin six-ounce glass. Fill the glass three-quarters full with cracked ice. Add a half teaspoon of simple syrup or sugar and two ounces of carbonated or plain water, then fill glass with more cracked ice.
Anisette. Anisette, or Anis, is an anise -flavored liqueur that is consumed in most Mediterranean countries. It is colorless and, because it contains sugar, is sweeter than dry anise flavoured spirits (e.g. absinthe). The most traditional style of anisette is that produced by means of distilling aniseed, [2] and is differentiated from those ...