Post #711400 by AdOrAdam on Mon, Mar 17, 2014 11:44 AM

I think pernod represents one of the 'final frontiers' in tiki drinks. I say one of the 'final frontiers' because they are of lots of little things to master!

I first started out trying pernod in drinks like Doctor Funk & the Test Pilot - I approximated the pernod using teaspoons & the like, these drinks were difficult. After this I finally got an eye dropper & 1/8th teaspoon measure spoon, using pernod got a lot easier. I wouldn't recommend using pernod without these!

The first drink I found with pernod in that I liked was the Montego Bay. On paper the Montego Bay is not too dissimilar to many other drinks but the the honey / pimento / pernod combo crowns the drink.

NB: in my initial attempts I was able to 'cover up' my over pernod pouring by adding extra honey mix.

I regularly use pernod now & think it's better to use less than required when trying out a new drink. I usually add half the amount the recipe requires & taste before adding a bit more.

Drinks that I quite like with it in include: the Montego Bay, Jet Pilot, 1934 Zombie & the Beachcomber Rum Barrel.

I think the intended use of pernod is not to add sufficient amount to create a 'pernod' flavour, more enough to tip the balance & make you wonder 'what is that?'. I think when used correctly it gives a 'icy cold' sensation to a drink rather than a dominant flavour.

I agree with all comments saying 'get a small bottle'. I tend to steer clear of substituting pernod for absinthe (& visa versa), I just have pernod & absinthe in my home bar.

A little spray bottle of absinthe really works well, especially if you are making Sazeracs or Corpse Reviver No2s :)

[ Edited by: AdOrAdam 2014-03-17 11:45 ]