#Pernodpeopleneversleep

[jollybartender]

Suissesse Cocktail

This cocktail is a nod to Switzerland's love and history of making absinthe. It also uses the French spelling of Switzerland or Swiss to honor Pernod's contribution to dessert absinthe drinks. After drinking Pernod or absinthe by itself, this drink seems very light and spaced out, much more approachable for the after dinner drinker. This is the first egg white cocktail that I've done with Pernod, thought the Pernod Flip is a good example of something even heavier with its whole egg, if you want to move in that direction.

See the recipe on my website.

[jollybartender]

Tiger’s Tail

What a fun cafe-style drink. I really appreciate a blended drink with a bold flavor and this fits the bill. It is full of bright orange and anise flavors. So much juice does Pernod the favor of taming its most intense notes and making orange juice taste more exotic. But let's not pretend that a cocktail with a Pernod base is at all tame. Once you have one of these Tiger's Tails in your hand, you will know the danger you are in. It is easily slammable, but powerful in flavor and alcohol. Don't let your guard down.

See the recipe on my website.

[jollybartender]

Rose Hall Nightcap

Rose Hall, a grand estate in Jamaica seems to have a few cocktails dedicated to it's memory. The most memorable being the White Witch, who's ghost still haunts the mansion since colonial days. Unsurprisingly, the drinks devoted to this spooky place are white. The Nightcap is no exception. Nightcap cocktails are usually strong and milky and are served either hot or cold. Pernod is one unusual ingredient that adds a lot of sweet and bitter herb flavor. Another unusual ingredient, though not for nightcaps, is dark creme de cacao. I don't have the dark, but MurLarkey cocoa whiskey allows me to make it. I added a half teaspoon of sugar to the cocktail and the sweetness of the Pernod also helped keep this sweet drink from being too dry.

See the recipe on my website.

[jollybartender]

Pluggy’s Favorite

Historically, the only Pluggy I know of was a Mohawk chieftain who allied with the British in the 1770's raiding settlements in the west from his base near present day Columbus, Ohio. While it wouldn't be out of the ordinary for a Mohawk to love absinthe in those days, I wonder if my conjecture about the origin of this drink are way off the mark. More likely, Pluggy was a nickname for a guy who really liked his anise liqueur. The recipe I have calls for Pernod, which is all the sweetness this drink really needs. Then I chose MurLarkey distillery's ImaGination Gin for the other main spirit because it has a spicy coriander, cardamon, celery and szechuan peppercorns that add bitter spice to their botanical blend. All that is left, and I have to think that this is intentional, is an equal measure of water to allow the botanicals to release from the liquor and create this milky color.

See the recipe on my website.

[jollybartender]

Kiss Me Quick

What a nice Parisian cafe-style cocktail with lots of fizz and anise cordial flavor! This would be a green cocktail except for the Angostura bitters that turn it orange. It is flavorful, sweet and fizzy. A good drink for the afternoon before moving to stronger stuff.

2 oz. Pernod

1/2 tsp. curacao

3-5 dashes Angostura bitters

sparkling water

Combine all ingredients except sparkling water in a shaker with ice. Shake and strain into a Collins glass full of fresh ice. Top with sparkling water and stir gently.  

[jollybartender]

Duchess

At the end of the night, I want a Pernod cocktail to settle my stomach, but sometimes a Pernod based cocktail is a little much. The Duchess is really well balanced, though and sweet enough to remain soothing and not to gripping. I felt over and over that this drink took me to a Paris cafe in the Montmartre village of the 18th arrondissement. I also decided that a Pousse Cafe glass (or cordial glass) would be better suited to the smaller proportions of this cocktail than a full blown cocktail glass. It's pretty, isn't it?

Make this according to this recipe.

[jollybartender]

Victory

As a Pernod drinker, I can't state how pleasant this "cooler" style cocktail is. There's something cooling about Pernod's sweet absinthe substitute flavor with soda and the Victory has it in spades. Grenadine adds a color change and a bit of fruit, and I opted for a cucumber garnish. This last step really improved a drink that may have been all one note, or at least the many involved in Pernod. That fresh scent and watery taste of cucumber crunch went so well with the fizzy and licorice spice of the cocktail that I urge you to repeat it.

See the recipe on my website.

[jollybartender]

Lawhill Cocktail

This is a very nice dry and herbal whiskey cocktail. I'm not sure that I'd have appreciated it as much years ago as I do now that I am drinking more Pernod and anise liqueurs. It is really well balanced, and I think that the recipe calling for blended whiskey is a good move. You don't want a whiskey with too much character to stand out in this drink. The real stars are the bitters, maraschino and Pernod in this cocktail, so Black Velvet Special Reserve was appropriately reserved as stated.

See the recipe at my website.