Post #524269 by swizzle on Fri, Apr 16, 2010 3:02 AM

I'll try and get to the point as quick as I can, so bear with me.

I did a search for this exact topic and it has pretty much answered my question. However, the last post on this thread was about 18 months ago and i'm wondering if peoples thoughts have changed since then.

My copy of remixed arrived this week and whilst I am writing this I am mixing up a few drinks using the Grogalizer for the very first time (awesome work by the way Swanky). In the original post I-Tiki mentioned that Pernod was created when absinth(e) was banned. From my understanding Pernod was one of the original absinth(e) manufacturers and when it was made illegal they reformulated the product without the wormwood, (which was the "problem ingredient", not the fact that people were consuming alcohol at an A.B.V. at around 70% in huge quantities) and it was sold as a pastis and renamed as just Pernod.

In the original thread The Bum said,
"Absinthe won't be as sweet as Pernod or Herbsaint, but in such a small amount that shouldn't be a problem.
While I haven't tried the recipes with a true Absinthe yet, at least three people who have done so told me they liked the Absinthe MUCH better .... so I'd say, do it!".

Since the last post true absinth(e) has now become available here in Aus. and i'm pretty sure you guys there in the US now have access to it (I have never seen Herbsaint here so I don't know how they compare). I can understand Chip and Andys point but that is not what i'm asking.

Now after all that, my question is. I have a bottle of Pernod Absinth(e) which I will use as a sustitute for plain Pernod, however, I am wondering what ingredient people are using in their drinks (absinth(e),Pernod,Herbsaint), and if they can notice any difference in their drinks like the Bum mentioned.

[ Edited by: swizzle 2010-04-16 03:05 ]