Aspen Times Weekly Libation: The Ricard |

Aspen Times Weekly Libation: The Ricard

by Jill Beathard


Ricard pastis

Rye whiskey

Sweet vermouth

Chocolate syrup


I don’t normally like the flavor of anise in liquor — for those of you who, like I was until recently, aren’t familiar with that term, think of absinthe. But keeping that to a minimum and adding sweet flavors over it, Danielle Becker, of Ricard restaurant in Snowmass Base Village, has concocted something I can get behind. To make the restaurant’s signature drink, Danielle starts by just washing a glass in Ricard pastis, an anise-based spirit. She then mixes rye whiskey, sweet vermouth, chocolate liqueur and bitters and pours it in — a strange combination but surprisingly delicious and easy to drink.

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