Post #660764 by AceExplorer on Thu, Dec 6, 2012 11:35 AM

Pernod is one of those ingredients where, to me, it's easy to use either "too much" or "just right" with no in-between. I'm always very cautious with Pernod and would be even more cautious with Pernod Absinthe.

I think the non-tiki Sazerac cocktail is a good example of where Pernod is simply magical if you carefully swirl/coat the inside of the glass with a thin layer of Pernod (and then dump any excess) before you add the rest of the ingredients to the glass.