The story behind Pernod Paris
A favourite with barmen, Pernod Absinthe is an exceptionally versatile ingredient for cocktails. Createdby Paul Ricard in response to the 1915 ban of the sale of absinthe, it’s got a similar anise-flavored base, but is different in several key respects. First off, it’s got no grand wormwood, the supposedly hallucinogenic herb that got absinthe banned in the first place. Second, it’s flavored with star-anise, the fruit of a dried Chinese evergreen tree rather than the true green anise used for absinthe. Finally, it’s significantly lower in alcohol, being bottled at 40% and contains added sugar, making it technically fall under the umbrella of liqueurs as opposed to a spirit.
A spirit created in 1928, Pernod anise spirit soon built itself a reputation. Now established in over 110 countries, from the United States to Japan, this authentic aperitif is renowned for its subtle flavour with essences of star anise. Extremely refreshing, it is drunk in the most prestigious restaurants and hotels all over the world.
Colour: Brilliant golden colour with sparkling purity.
Nose: Waves of anise, fresh garden herbs, carnations, fennel, and liquorice greet the nose.
Taste: When consumed neat, the exotic scent is intense and bittersweet. It becomes milky-opaque when water is added and has a lengthy, liquorice-like finish.
What is Pernod Paris made of?
Star anise, fennel, and other herbs and botanicals are used to make Pernod. The anise or black liquorice flavour is fairly powerful, albeit it isn’t quite as intense as comparable liqueurs like absinthe and pastis, according to some. Pernod Ricard is the firm that produces and distributes it.
What does Pernod Paris taste like?
The flavour of Pernod is dominated by black liquorice, with hints of fennel, coriander, and mint. It’s finest served like the French drink Pastis, which is made murky by diluting it with water (called the ouzo effect).
It has a 40% ABV (alcohol by volume), which means it contains a lot of alcohol. It’s comparable to alcoholic beverages such as whiskey, rum, vodka, and gin.
What can I do with a Pernod Paris?
Pernod has become not just a worldwide recognised aperitif, but also a popular zesty cooking ingredient in kitchens throughout the world. It’s recognised for enhancing veggies, adding a delicate hint of herb flavour to any meal, and providing the ideal balance of sweetness and spice to desserts.
The great majority of aniseed spirits sold in France are “Pastis,” a complex, yet delicate aniseed and liquorice blend made by maceration. Pernod is manufactured via distillation and includes only a smidgeon of liquorice, giving it a lighter flavour that makes it ideal for cooking.
Chefs all around the globe use Pernod because of its ability to flavour food without dominating its inherent flavour. To get the finest taste, add it to the conclusion of the cooking process.
How to drink Pernod Paris?
Pernod is an anise-flavored liqueur that is comparable to absinthe, which was used in this classic French cocktail. In reality, once absinthe was outlawed in France in 1915, Pastis was created as a substitute.
It was extremely popular in the 1930s and continues to be so now. The French consume Pernod in the following manner:
- Pour the following into a glass: In a highball glass, pour 30ml to 295ml of Pernod.
- Serve with a pitcher of ice cold spring water so that the drinker can dilute the liqueur to their desired strength. 4 to 6 parts water to 1 component Pernod is a common dilution.
- Take note of the ouzo effect: The ouzo effect, also known as louching, occurs when the liquid turns murky to a milky soft yellow (in France).