One thing, which is a very common mistake. Always add the ice after the water. Adding the ice with the spirit will cristalise the anethol and completely change the flavour. When one adds the ice before its called a la parisienne because parisians don't know how to drink pastis correctly. (Source, I've lived a long time in the south of france)
Thanks you for the review! In France we serve it most of the Time in Ricard glasses ( 2cl) and ice cube, we also serve tap water at the same time for the customer for him to chose the dilution.
Very cool! I love how you call them anise-y, perfect name! Anise is such a polarizing flavor. I feel like when the concentration of flavor is right they are hard to beat! Thanks for watching!
LIVIO!! Great class!!! These spirits are def a gray area for me, so this was perfect!! I love Absinthe, so I willing to try these!!! I'll re-watch the Absinthe video as a reference. CHEERS big brother!!!
😮 I'm impressed by the portions you used. I always serve 1 part of pastis in at least 3 parts of water. Finally 2 small ice cubes. You like stronf emotions
we can also put a syrup with the ricard (mint for a parrot, grenadine for a tomato and orgeat for a Moorish) I don't know if we can make another but I think so (a little violet ricard should be done )
Perfect overview! I've always looked at them and wondered what they were (and how I'd use them!), might have to try them out now. Might start with the Ricard though, sounds like it would match my palate a bit better.
the ricard is my new fav alcohol drink. its the only drink i can take a shot of and not feel like puking from the alcohol taste. i love the after taste it taste just like the black licorice my grandma used to feed me as a child
my partner and i get wasted on pernod every other weekend - ricard is much harder to find so we have only had it once, but, what concerns me is that on the 70cl bottle it says there are 35 servings.........but we are lucky to get 10 between us
Livio, another great comparison video. I am familiar with Pernod given it's application in Tiki drinks. Not familiar with Ricard, so thank you for sharing the key differences. For me Blood Orange season draws me into Italian aperitif drinking through Aperol and Cappelletti spritzes. The next aperitif on my radar is the iconic French Pastis aperitifs, the standard Pastis plus the Perroquet and La Tomate. So this video is very timely for me. Since I have Pernod I though I was set, but you have me thinking about picking up Ricard. I have heard the French really like Henri Bardouin Pastis. Do you know how this product stands up to Ricard?
Happy you enjoyed and thanks for watching. I am not familiar with Henri Bardouin but am now totally intrigued and want to track down a bottle. Cheers !
please put the ice at the end, Ricard/Water/ice this is the true french order (I come from Marseille and I drink my first Ricard in my feeding bottle so you can trust me)
Hello Livio! Im starting a fancy private mixologist business here in my town, specializing in classics, modern cocktails and obviously amaros, my website is being developed & in the “about us” section I wanted to explain why has this been my passion for years & why I started this business, & I want to give credit to my mentors from which I’ve learned a lot thru the years & wanted to ask you if I have your permission to include a nice photo of you with your name, giving you credit as one of my mentors!
Perhaps I can help with some further explanations in this comments thread. Can you help me understand what it is that makes no sense so that I can provide clarification? Cheers
One thing, which is a very common mistake. Always add the ice after the water. Adding the ice with the spirit will cristalise the anethol and completely change the flavour. When one adds the ice before its called a la parisienne because parisians don't know how to drink pastis correctly. (Source, I've lived a long time in the south of france)
Thank you!
Thanks you for the review!
In France we serve it most of the Time in Ricard glasses ( 2cl) and ice cube, we also serve tap water at the same time for the customer for him to chose the dilution.
Glad you enjoyed! Thanks for sharing the service rituals!
Such a nice overview of these! We're big fans of all the anise-y drinks like these, Herbsaint, Unicum and of course absinthe! Thank you for this!
Very cool! I love how you call them anise-y, perfect name! Anise is such a polarizing flavor. I feel like when the concentration of flavor is right they are hard to beat! Thanks for watching!
LIVIO!! Great class!!! These spirits are def a gray area for me, so this was perfect!! I love Absinthe, so I willing to try these!!! I'll re-watch the Absinthe video as a reference. CHEERS big brother!!!
Awesome brother! Glad you enjoyed
These are two that I really need to work some more with. Great break down of the differences between them.
Happy you found it useful David. I always appreciate you watching and commenting.
😮 I'm impressed by the portions you used. I always serve 1 part of pastis in at least 3 parts of water. Finally 2 small ice cubes. You like stronf emotions
Lol. Thank you 🙏
we can also put a syrup with the ricard (mint for a parrot, grenadine for a tomato and orgeat for a Moorish) I don't know if we can make another but I think so (a little violet ricard should be done )
Great info! Thanks for sharing
Pernod is great for summer afternoon drinks. Not as sophisticated as authentic absinthes but it certainly has its own charms.
Agreed
Great information and explanation of each
Thank you Stephane!
Hi
An excellent review of both , however the pronunciation of Ricard is Ricar, the d is silent.
Also the ice is always added last. 🥳
Merci!
Very good advice... we appreciate thanks 😊
Thank you!
@@MasterYourGlass I do like Ricard it's too close to raki from Athens and Turkey...
It's our traditional drink...
Full of love and Anis
Hello
I’m french and i think Pernod it’s the best
Salute!
Perfect overview! I've always looked at them and wondered what they were (and how I'd use them!), might have to try them out now. Might start with the Ricard though, sounds like it would match my palate a bit better.
Thanks Matt! I think Ricard is a good place to start as well. Good call! Cheers!
the ricard is my new fav alcohol drink. its the only drink i can take a shot of and not feel like puking from the alcohol taste. i love the after taste it taste just like the black licorice my grandma used to feed me as a child
Awesome! I appreciate you stopping by. Cheers
Great Livio I have two bottles now I know what to do!!!
Grazie Masino!
Excellent and informative.
Thank you. I am happy you enjoyed it!
Awesome breakdown comparison of the two products Livio, thank you for another wonderful video!
Thanks Michael! Glad you enjoyed it. Cheers
my partner and i get wasted on pernod every other weekend - ricard is much harder to find so we have only had it once, but, what concerns me is that on the 70cl bottle it says there are 35 servings.........but we are lucky to get 10 between us
Livio, another great comparison video. I am familiar with Pernod given it's application in Tiki drinks. Not familiar with Ricard, so thank you for sharing the key differences.
For me Blood Orange season draws me into Italian aperitif drinking through Aperol and Cappelletti spritzes. The next aperitif on my radar is the iconic French Pastis aperitifs, the standard Pastis plus the Perroquet and La Tomate. So this video is very timely for me. Since I have Pernod I though I was set, but you have me thinking about picking up Ricard. I have heard the French really like Henri Bardouin Pastis. Do you know how this product stands up to Ricard?
Happy you enjoyed and thanks for watching. I am not familiar with Henri Bardouin but am now totally intrigued and want to track down a bottle. Cheers !
Hello, wrong sequence of pastis service, the ice cube must be put at the end , to let first all the flavor from the pastis to dilute in the water.
Thank you
I personally drink Pernod. I like it neat.
Nice! Thanks for your comment
Which one do you think will blend good with white rum??? Do you think it is a good idea to blend them with rum?
please put the ice at the end, Ricard/Water/ice this is the true french order (I come from Marseille and I drink my first Ricard in my feeding bottle so you can trust me)
Noted! Thank you!
I've recently started to drink Pernod and always put the ice in first. I will make sure to correct this!
nice!
Thanks!
Anise can be used for years,we need only 5 ml to get the taste in any cocktail
Indeed! Thanks for commenting
Hello Livio! Im starting a fancy private mixologist business here in my town, specializing in classics, modern cocktails and obviously amaros, my website is being developed & in the “about us” section I wanted to explain why has this been my passion for years & why I started this business, & I want to give credit to my mentors from which I’ve learned a lot thru the years & wanted to ask you if I have your permission to include a nice photo of you with your name, giving you credit as one of my mentors!
Hi Oscar. Of course! Best of luck and can’t wait to see your website!
First-------->Ya!!!!!
Nice nice nice! Did you receive the tshirt yet?
@@MasterYourGlass Not yet!! I'm definitely keeping an eye 👁 out....
Ice cubs always at the end …
Thank you
so good=, so yummy, so dangerous
Thanks for sharing your thoughts
Not a good review ! You never mix pastis with ice first ! First the pastis in the glass then the water and after the ice
I love that tidbit! Thank you for sharing ❤️
Always pour the pastis 1st then water... Never start with the ice sir.
Thank you!
...I don't get this at all.
The descriptions of the tastes and smells make no sense to me.
Perhaps I can help with some further explanations in this comments thread. Can you help me understand what it is that makes no sense so that I can provide clarification? Cheers
Ta noyer le pastaga la !
I wish I knew what that means!
Ha, per-noooo. You Americans
Thanks for watching.
Please, please boycott Pernod Ricard until they stop exporting to Russia.
Great video! Thanks!
Thank you!