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Pernod


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You could drink it like old school absinthe:

 

1 1/2 0z. Pernod

1 sugar cube

crushed or cracked ice

 

Use a tea strainer (unless you can find an absinthe spoon) over an old fashioned glass. First pour the Pernod into the glass then place the strainer, with sugar cube inside over the glass. Pack a mound of your ice atop the sugar. When the ice has melted, the drip is ready. For those with no patience, cold water can be slowly poured over the strainer until the sugar is gone and the glass is full (this however makes for a weaker drink).

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You could drink it like old school absinthe:

 

1 1/2 0z. Pernod

1 sugar cube

crushed or cracked ice

 

Use a tea strainer (unless you can find an absinthe spoon) over an old fashioned glass. First pour the Pernod into the glass then place the strainer, with sugar cube inside over the glass. Pack a mound of your ice atop the sugar. When the ice has melted, the drip is ready. For those with no patience, cold water can be slowly poured over the strainer until the sugar is gone and the glass is full (this however makes for a weaker drink).

That took for freakin' ever. Not worth the effort. Tried 1 part Pernod to 5 parts chilled water, over ice. Not bad. Also tried something called a monkey glad. Despite the disgusting title, the drink was pretty tasty. The wife hated how the Pernod tasted, despite how little of it was used it really added a distinct flavor of... Nyquil.

 

Still searching.

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Sazerac-

 

Fill a rocks glass with ice and water and let it sit while you gently shake 2 oz of Rye with a couple good dashes of peychaud bitters and a splash of simple syrup. Dump ice water out of glass and pour a bit of Pernod into the class, swishing it around to coat the inside. rub a lemon twist on the rim of the glass (some say to discard the twist, others add it to the drink (I'm in the second camp) and strain the chilled rye/bitters mixture into the glass.

 

As they say in NOLA, Hurricanes are for tourists, Sazeracs are for natives.

 

Word has it that this was the first cocktail invented and, of course, was invented in NOLA at a tiny bar.

 

ETA: The pernod itself should also be poured out once the entirety of the inside of the glass has been coated. So, needless to say, it is economical to figure out exactly how much it takes to coat the glass.

Edited by detlef
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