It is a drink I think but I don't know much about it. Is is french?

Ricard is a brand name for Pastis, the popular drink of Southern France. It's made with anise and other herbs, fiercely guardd ingrediants. Here the most common brands available are Ricard and Pernod. Sometimes I'm lucky and find my favorite Henri browdruin.
In Provence, I drink alot of "Pastis 51," (not imported here.)There are over a dozen of these Pastis ;alot made in Marseille. The newest one is called Absenthe(no wormwood)

Right, CG, it is quite similar to raki in Turkey or ouzo in Greece.

Unlike other anise drinks, it's color is yellow - gold, not white.

MMMM...on a hot, hot day, sooo refreshing!

My DH prefers it straightup on the rocks--not the usual H2O added.

Hi K,

The proper way to drink pastis is to pour an ounce or so into a tall glass.

It will be golden yellow in color. Add about 4 oz of cold (not iced) water.

It will turn white.

Adjust proportions to taste. It is very licorice.

Ira: Yep, I know the "correct" way.

Was talking to my mom before this trip and she reminded me how (years ago) I wouldn't let anyone "taste" anyone elses food while dining out on a family trip through France. My French host parents had vigorously assured me this was most unbecoming table manners, so I wouldn't let anyone do it. I can't believe they actually listened to me, so no one got to taste each others food!...30 years down the road and my mom too elderly to travel, I have to rethink the importance of such "proper" behaviors.

All this to say, though wondering what the locals were thinking, I didn't see any reason to stop DH from enjoying his drink how HE wanted it. For once it gave me great satisfaction to just keep my mouth closed.

Pastis, what a vile, sickly, lack lustre excuse for a drink.

Hi Klondike,

> I didn't see any reason to stop DH from enjoying his drink how HE wanted it.<

Nor do I, but Kelabel doesn't know about pastis. He/she can do whatever, with it after learning the traditional method.

Mr preferred method for drinking Pastis is to open the bottle, invert and allow the contents to freely flow down a drain, then find something much more palatable to drink.

I can just imagine what it would be like to either travel with or go to a "get-together" where people were not only eyeballing your attire to see if you "fit in" that day but also whether or not you had spent your hard-earned money on a vacation/sojourn in which you always acted in the "correct" manner...God, it would be worse than being in prison.

Another Ricard:

Situated at Le Castellet, on a flat and arid plateau above the coast near Bandol in the south of France, the Circuit Paul Ricard was built in 1969 with finance from the eccentric drinks magnate Paul Ricard who lived in the nearby commune of Signes. For many years it was considered to be the safest motor racing facility in the world. It had facilities which were years ahead of its time and it became a major winter testing location

complete story: http://www.grandprix.com/gpe/cir-057.html

On my first trip to Paris a few years ago I went to a neighborhood bar/restaurant near the Eiffel Tower. This was about 8AM and there were many signs advertising "51". Indicating Pastis 51.

With my breakfast I asked the waiter for a "51". He gave me "the look"( the are you crazy look). I had to go over to the bar and actually point out the bottle. The bar patrons also gave me "the look".

At that time of the day it tasted awful. The most intense licorice taste imaginable. There were water pitchers on all the tables with a big 51 on them but I didn't know you should dilute the drink.I was in Paris for the first time, bursting with excitement and I wished to experience new things.

Everytime we have an early restaurant breakfast my family reminds me of my Parisian experience.

==Mike

when I'm drinking my pastis in August under the hot provencal sun, I'll think of you, Mike. I never drink it here in winter. It's best on a hot summer day.

Thanks Folks for posting.
I will be sure to try it this May in Paris. I'm glad I now know to add water. Maybe I'll like it, maybe I won't, but it will be a new and interesting experience just the same.
Kelly

While researching for a possible trip to Provence, I have here before me, a book called Feasts of Provence. In it is a recipe for flavored mayonnaise with ricard or pastis to give it that slight anise taste to go with fish.
I wish I were in Provence right now~

We use anise flavour liqueor in some fish recipes at the restaurant that I work. Good idea!

Kalebel, email me at hotmail and I will email you the recipes, if you like~

Ira: When you answered back the correct way to drink Pastis adressed to "K', I thought you were responding to my post (being the more recent post), not to Kelabel. I didn't take offense, but thought I owed an explanation.

Thanks for setting Kelabel straight, as it hadn't occured to me s/he wouldn't realize what to do with the water! (actually my DH was always thrilled with the pichet of water since a lot or restaurants seem to "stall" bringing tap water or "accidentally" bring bottle water which we send back)

Pastis - either you love it or hate it, but at least try it once.

we love it in our moules dishes particularly our creme recipes.
I like to drink A "Maurasque, when in Provence, that's pastis with orgeat(an Almond syrup) There are several others like a "perroquet"that has a dash of mint The '"Tomate"has grenadine syrup.These are the more popular pastis cocktails. There are more.