Customer Reviews
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Ricard: How to serve it
Ricard is the number one aperitif (pre diner drink) in France especially in the southern regions, where it is drunk with icy cold water. No garnishes allowed. The connoisseurs, and hopefully the bar-tenders, make sure that they do not pour the Ricard directly on ice cubes. In the south, jugs with water and plenty of ice are served with the Ricard that is seved neat in the glass. This icy cold water is then added, to one’s taste, to the Ricard and eventually more ice can be added if wished. Ricard is part of a family of spirituous aperitifs that are made of many ingredients, of which some are alcohol (ethyl), oils from plants as well as tannins. Those ingredients react differently during changes of temperatures and the integrity of the spirit would be lost in direct contact with ice cubes. In the case of Ricard and other “aniseed” aperitifs, it does leave a thin film of oily cover on the drink as the oils particles have split from the rest of the spirit, really affecting the flavor. So pour some cold water first on the spirit and then you can add some ice. Chin chin!
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Ricard =French
Fabulous on ice and then you decide your quantity of cold water.. Add some ice.. And perfect.. You have to love aniseed taste... Perfect in summer with olives for a Mediterranean Voyage??❤️❤️
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