Post #414804 by Chip and Andy on Wed, Oct 22, 2008 4:50 AM

I am all for switching up and altering drinks to suite your pallet.........

But..... I would have to say No to subbing Absinth for Pernod as a 'regular' practice.

Why? Simple math. In my local package stores, all of the Absinths are selling for $40 and up and one label is $130! That is one bottle! Pernod and Ricard, on the other hand, are both going for $25 a bottle and can sometimes be found on sale for less.

Yes, yes I know that a full fifth of Pernod or Absinth will flavor more drinks than can be counted so your cost per serving is really low. Like someone said above, I still have about a quarter of a bottle of Pernod on the bar and I would rather spend my cowrie shells on rums.

So.....

if you are switching up your recipes for the experimentation value and entertainment, go for it! Have fun, share what doesn't work and take pictures of what does work.

If you are trying to 'fix' a historical recipe by switching liquors, good luck, let us know what you find, and remember that your mileage will vary.