Pernod Absinthe is a brand of absinthe, which is a distilled spirit made from herbs including wormwood, anise, and fennel. Absinthe is known for its distinctive green color and its association with the bohemian culture of 19th and early 20th century France.
Pernod Absinthe is named after its creator, Henri-Louis Pernod, who began producing absinthe in Switzerland in 1797. The brand became particularly popular in the late 19th and early 20th centuries, when it was one of the most popular absinthes in France.
Like many other absinthes, Pernod Absinthe was banned in many countries for several decades due to concerns over its potential health risks, including its purported ability to cause hallucinations. However, the ban has been lifted in many countries, and Pernod Absinthe and other absinthes are now legal in many parts of the world. Today, Pernod Absinthe is produced by Pernod Ricard, a French company that is one of the largest producers of wines and spirits in the world.
Origin: Pernod Absinthe was created by Henri-Louis Pernod in Switzerland in 1797, and it quickly became popular in France during the 19th century.
Ingredients: Pernod Absinthe is made from a combination of herbs and botanicals, including wormwood, anise, fennel, and other aromatic plants. The exact recipe for Pernod Absinthe is a closely guarded secret, but it is known to contain the traditional ingredients found in absinthe.
Flavor: Pernod Absinthe has a distinct anise flavor, with notes of fennel and other herbs. When mixed with water, the drink turns a milky white color due to the oils in the absinthe emulsifying in the water.
Proof: Pernod Absinthe is typically bottled at 68% alcohol by volume (136 proof). This high proof is typical of absinthe, which is traditionally consumed diluted with water to reduce the alcohol content and bring out the flavors of the herbs.
Usage: Pernod Absinthe is traditionally consumed by adding a small amount to a glass, placing a slotted spoon over the glass, and placing a sugar cube on top of the spoon. Cold water is then slowly dripped over the sugar cube, which dissolves into the absinthe and water mixture. This process is known as “louching” and results in the drink turning cloudy and releasing the aromas and flavors of the herbs.
Production: Pernod Absinthe is produced by Pernod Ricard, a French company that is one of the largest producers of wines and spirits in the world. The exact production process for Pernod Absinthe is not publicly disclosed, but it is known to involve a distillation process that infuses the herbs and botanicals into a high-proof alcohol base.
Manufacturer: Pernod Ricard, the manufacturer of Pernod Absinthe, is a French company that was formed in 1975 from the merger of two large spirits companies, Pernod and Ricard. Today, Pernod Ricard is one of the largest producers of wines and spirits in the world, with a portfolio of over 90 brands, including Absolut Vodka, Jameson Irish Whiskey, and Chivas Regal Scotch Whisky.
Pernod Absinthe is a strong, aromatic spirit with a distinctive anise flavor that pairs well with a variety of foods. Here are some food pairings that can complement the flavors of Pernod Absinthe:
- Cheese: Pernod Absinthe pairs well with a variety of cheeses, including blue cheese, goat cheese, and aged Gouda. The strong flavors of the cheese can stand up to the strong anise flavor of the absinthe.
- Seafood: Pernod Absinthe is a traditional ingredient in dishes like seafood chowder and bouillabaisse, so it pairs well with a variety of seafood dishes. Try it with grilled shrimp, seared scallops, or a creamy seafood risotto.
- Charcuterie: Pernod Absinthe pairs well with cured meats like salami, prosciutto, and chorizo. The anise flavor of the absinthe can help cut through the richness of the meat.
- Chocolate: Pernod Absinthe can also pair well with chocolate, especially dark chocolate. The bitterness of the chocolate can complement the anise flavor of the absinthe.
- Desserts: Pernod Absinthe can be used to add flavor to desserts like crème brûlée or poached pears. The anise flavor of the absinthe can add depth and complexity to sweet dishes.
As with any food and drink pairing, it’s important to experiment and find the combinations that work best for your palate.
Pernod Absinthe is traditionally served by preparing it in a manner known as the “French Absinthe Ritual.” Here are the steps typically followed to serve a Pernod Absinthe:
- Pour a small amount of Pernod Absinthe into a glass, typically about one to two ounces.
- Place a slotted spoon or absinthe spoon on top of the glass, and place a sugar cube on the spoon.
- Slowly drip ice-cold water over the sugar cube, allowing the water to dissolve the sugar and drip into the glass.
- As the water mixes with the absinthe, the drink will begin to turn cloudy and release the aromas and flavors of the herbs and botanicals.
- Continue adding water to taste, typically in a ratio of 3-5 parts water to 1 part absinthe.
- Enjoy the Pernod Absinthe slowly, savoring the complex flavors and aromas.
The French Absinthe Ritual is a traditional way to serve absinthe, and it can be a fun and engaging way to enjoy the drink with friends. However, it’s important to remember that absinthe is a strong spirit, and it should be consumed in moderation.
7 Pernod Absinthe Cocktails
- Sazerac: The Sazerac is a classic New Orleans cocktail that features Pernod Absinthe as a rinse for the glass. To make a Sazerac, rinse a chilled rocks glass with a small amount of Pernod Absinthe, then combine rye whiskey, sugar, and bitters in a separate mixing glass. Stir with ice and strain into the rinsed glass. Garnish with a lemon twist.
- Corpse Reviver #2: The Corpse Reviver #2 is a classic cocktail that features Pernod Absinthe as a rinse for the glass. To make a Corpse Reviver #2, rinse a chilled cocktail glass with a small amount of Pernod Absinthe, then combine gin, Cointreau, Lillet Blanc, and lemon juice in a shaker with ice. Shake well and strain into the rinsed glass. Garnish with a lemon twist.
- Death in the Afternoon: The Death in the Afternoon is a classic cocktail that features Pernod Absinthe and Champagne. To make a Death in the Afternoon, pour a small amount of Pernod Absinthe into a Champagne flute, then top with chilled Champagne. Garnish with a lemon twist.
- Monkey Gland: The Monkey Gland is a classic cocktail that features Pernod Absinthe as a rinse for the glass. To make a Monkey Gland, rinse a chilled cocktail glass with a small amount of Pernod Absinthe, then combine gin, orange juice, grenadine, and absinthe in a shaker with ice. Shake well and strain into the rinsed glass. Garnish with a cherry.
- The Green Beast: The Green Beast is a refreshing cocktail that combines Pernod Absinthe with lime juice, simple syrup, and sparkling water. To make a Green Beast, fill a large glass with ice, then pour in one ounce of Pernod Absinthe, one ounce of lime juice, and half an ounce of simple syrup. Top with sparkling water and stir gently. Garnish with a sprig of fresh mint.
- La Louisiane: La Louisiane is a classic cocktail that originated in New Orleans and features Pernod Absinthe as a rinse for the glass. To make a La Louisiane, rinse a chilled rocks glass with a small amount of Pernod Absinthe, then combine rye whiskey, sweet vermouth, Benedictine, and Peychaud’s bitters in a separate mixing glass. Stir with ice and strain into the rinsed glass. Garnish with a cherry.
- The Final Ward: The Final Ward is a modern twist on the classic cocktail, the Last Word, that features Pernod Absinthe as a rinse for the glass. To make a Final Ward, rinse a chilled cocktail glass with a small amount of Pernod Absinthe, then combine rye whiskey, green Chartreuse, Luxardo maraschino liqueur, and lemon juice in a shaker with ice. Shake well and strain into the rinsed glass. Garnish with a lemon twist.
These cocktails showcase the versatility of Pernod Absinthe and how it can be used to add complexity and depth to a variety of cocktails. As with any cocktail, it’s important to enjoy them responsibly and in moderation.