Ricard Pastis

“My favorite Happy Hour sip and, I'm told, a drink of choice in Marseille, where it originated. This lovely apéritif is for all of us out there who enjoy the heady flavor of anise and licorice while feeling a little heady for it. Here's how to do it: Pour ~2 oz. pastis into a small glass and add a few spoonfuls of ice water to dilute (how many spoonfuls is up to you, it's not an exact science). Behold the beauty of the "louche effect" as the emulsion of the two liquids occurs. Tastes like heaven at the end of the workweek (or before it starts...or after you punch the clock in the middle of it!).”

“Can’t agree more on all that @Matt said, truly a wonderful beverage for many occasions. Personally love it with a few ice cubes in a small Picardie glass.”