Ricard Pastis de Marseille is an anise-flavoured aperitif that has been produced by Ricard since 1932 according to the original recipe developed by the company's founder, Paul Ricard. It has an alcohol content of 45% ABV and is made from a blend of natural extracts of star anise, green anise, licorice root, and aromatic herbs, with the addition of caramelized sugar that gives it its characteristic golden-yellow color. The production process involves preparing the botanical extracts separately before blending them with neutral alcohol, water, and sugar according to the original recipe. When diluted with cold water, the essential oils from the anise create the characteristic cloudy white appearance that is typical of pastis. The aroma is characterized by notes of anise, licorice, and Mediterranean herbs, while the flavor combines sweet, herbal, and spicy notes in a balanced profile. It is traditionally served as an aperitif by mixing one part pastis with five parts chilled water, with ice added if desired. In addition to its traditional serving style, it is also used as an ingredient in a variety of cocktails.