To much interest and intrigue, we recently received a bottle of Pernod Absinthe – The Original Formula. This distinction marks not only a momentous leap for Pernod but the liquor community. Absinthe was banned in America in 1912, and so Pernod had to alter their recipe to suit legislation. In 2007, the ban was dropped, and Pernod Absinthe rejoiced, returning the Original Formula to the market in 2013, which features the same ingredients as the early 1800’s.
Now, the history isn’t what drives intrigue in Pernod Absinthe, but rather, the myths; Absinthe is said to be as delicious as it is dangerous (it will drive a man crazy). If you haven’t tried Absinthe for yourself, you might be wondering what you are missing (or why people seek the green beast), but one thing is for sure, this ubiquitous beverage has captivated audiences for years. The question we found ourselves asking, however, was, “is it any good?” With so many choices now on the market, is there room for Absinthe?
Chances are, if you are reading along, you are a creative soul. Maybe you are an artist, a writer, a painter, or a poet. Maybe you rap. The lure of Absinthe calls to creatives as much as whisky to the gentleman or wine to the romantics. Keep reading to find out how to sample this imaginative beverage into your weekend routine.
How to Drink Pernod Absinthe
The first step we took was to omit sugar. As many people know, Absinthe of yonder years would be dropped steadily sugar cube to offset the bitter aftertaste, but this was largely due to manufacturing restrictions. Pernod Absinthe is smooth, slightly sweet, and only needs water to come alive. We found using three to five parts water to one part absinthe, to be sufficient for most tastebuds. If you would like to add more water, try it out!
The best method, we found, was to begin with a three-to-one ratio, and then, if the absinthe still tastes harsh, continue adding until a seductive balance is achieved. Water not only changes the flavours, it almost magically alters the appearance of the absinthe. As you slowly add water, the liquid in the glass seems to thicken and transforms into an opalescent pastel cloud. The French call this effect the louche (which has the wonderful double meaning of turbulent in French and disreputable in English).
FOR A GREEN BEAST:
- 1 part of Pernod Absinthe
- 1 part of simple syrup (1 part sugar–1 part water)
- 1 part of freshly squeezed lime juice
- 4 parts of water
- Plenty of ice
- Slices of cucumber
The Male Standard Verdict
If you are looking for something unusual, unique, or nostalgic, Pernod Absinthe makes a wonderfully sophisticated gift that has as much to offer in the taste as it does in the process. We enjoyed sharing this experience with friends and found it to be a great ice-breaker at a party. Everyone was curious, had questions, and were all engaged and surprised to enjoy what could have paint thinner, for all we were expecting – Pernod Absinthe is a pleasant surprise. Now is the time for a Pernod rebirth!
To find out more of the history, please visit Pernod Absinthe.