A Muddled Thought

Pernod Ricard recently released a new label for its namesake product, Pernod Absinthe. While we previously took a look at Pernod Absinthe here Pernod’s herbal flavors such as star anise, hyssop ,mint, fennel, and coriander lend themselves to working very easily in recipes. With that in mind, we decided to see what new recipes we could come up with.

Jacque Mexicano
½ oz Pernod
2 oz Gran Centenario RoseAngel Tequila
1 oz Simple Syrup
2 Dashes Grapefruit Bitters
Serve up in Coupe

The Jacque Mexicano. A combination of Pernod, Gran Centenario RoseAngel , Grapefruit Bitters and Simple Syrup.

Journey to the North
1 ¾ North Shore Distillery Aquavit
¼ oz Pernod
2 Dashes Regans Orange Bitters
1oz Simple Syrup
Garnish with Burnt Orange Zest
Serve up in Coupe

Journey to the North. A combination of Pernod, North Shore Distillery Aquavit, Regans Orange Bitters and Simple Syrup.

Anise Warm Toddy

¼ oz Pernod
1 ¼ oz Laird’s Bonded Applejack
1 oz Buffalo Trace Bourbon
¾ Apple Cinnamon Syrup
2 Dash Peychaud Bitters
Add to 6 oz of Heated Strong Chai Tea in a Snifter or Toddy Glass
Garnish with Burnt Orange Zest

A-nise Warm Toddy. A Combination of Pernod, Chai Tea, Laird’s Bonded Applejack,Buffalo Trace Bourbon,Apple Cinnamon Syrup, and Peychaud Bitters.

Mad Dog’s Warming Winter Punch
½ oz Pernod
¾ Batavia Arrack
1 Dash Bokers Bitters
2 oz Rhum JM
6 oz Blood Orange Tea
Barspoon Demerara Sugar
Server in Snifter or Toddy Glass
Place one Barspoon of Demerara Sugar in bottom of snifter
Combine all ingredients and Warmed Blood Orange Tea in Snifter and Stir

This entry was posted on Monday, November 16th, 2009 at 9:41 am and is filed under Absinthe, Recipes, Spirits. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.