PAUL RICARD PASTIS DE MARSEILLES

Paul Ricard created this Marseille pastis in 1932, and it remains the defining benchmark of the category. Built on star anise, licorice root, and a blend of Provençal herbs, it louches — turns milky white — when water is added, a reaction caused by anethole coming out of solution. The standard serve is one part Ricard to five parts cold water. Flavor runs sweet and anise-forward up front, with herbal complexity mid-palate and a clean, cooling finish that lingers without bitterness.