While Pernod’s absinthe is not hallucinogenic, it’s not for the faint of heart: It’s 136-proof.
The brand calls itself the “original absinthe,” since its founder Henri-Louis Pernod helped create the first commercial absinthe distillery in 1798.
In late 2013, Pernod Absinthe returned to its original formula. The spirit is now made using the same ingredients as in the early 1800s.
Absinthe was banned in the United States in 1912. Pernod reintroduced its spirit to America in 2007 after it became legal again.
Pernod Absinthe was created in 1805, in France’s first absinthe distillery. After years of being banned, its recipe was re-launched in 2013 based on the original formula. It includes anise, grand wormwood, petit wormwood, hyssop, and melissa, which provides anise, musk and herbaceous tasting notes. Pernod Absinthe contains no artificial dyes or sugar with the ideal serve being the traditional ritual of ice water cascading over a sugar cube. It is also the perfect ingredient to elevate a cocktail for any occasion. Pernod Absinthe won the Gold Medal in the 2014 International Review of Spirits Award and Best in Category in the 2015 Lost Angeles International Spirits Competition.
In The French Quarter of New Orleans you can have most any drinking experience one might crave. They have a bar dedicated to absinthe - Absinthe House - where you can enjoy the process of your drink's creation as well as its unique flavors. In that ancient ambiance, you are first overcome by the mood of the place and the event of your drink's creation; then by the effects of the mixture itself. Perhaps absinthe doesn't cause hallucinations, but The Quarter has its way with your state of mind.
Sharlaposted 3 years ago
In Ireland when I was there, we used to order Pernod mixed with white lemonade, which is similar to something like 7Up, but not quite the same. Recently a place in my community started offering little bottles of something called "French limonade," which is pretty close in taste to the white lemonade we got in Ireland, so I may try mixing Pernod with that next time I get a bottle.
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