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Tiki Central Forums Tiki Drinks and Food Pernod - Ruiner of all!
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Pernod - Ruiner of all!
Trader Tiki
Tiki Socialite

Joined: Mar 06, 2003
Posts: 385
From: Portland, OR
Posted: 2005-01-25 11:25 pm   Permalink

Not really the ruiner, in fact, I quite like it when accenting a drink, but I swear there's about 2 molecules difference between accent and utter flavor dominance.

How do you control your Pernod?



 
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the drunken hat
Tiki Socialite

Joined: Dec 20, 2003
Posts: 331
From: Modesto, CA
Posted: 2005-01-25 11:43 pm   Permalink

pernod is definately a little dab will do ya kinda thing. i try to be as careful as possible when mixing with it.

a little too much and your dr funk is just plain funky and not in a good way either!
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Humuhumu
Tiki Socialite

Joined: Aug 22, 2002
Posts: 3620
From: San Francisco
Posted: 2005-01-26 12:02 am   Permalink

Traderpup uses an eye dropper when mixing with absinthe (which is Pernod's "cultured upbringing but fell in with the wrong crowd in its early 20s and wound up living under an overpass mumbling incoherently about serpents" cousin).

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virani
Tiki Socialite

Joined: Sep 17, 2003
Posts: 1438
From: Volcanic area of France
Posted: 2005-01-26 03:25 am   Permalink

Pernod (or Ricard, Pastis, Casanis...) is my favorite aperitif. With just water and ice, on a sunny day in the south of France, it's terrific.
My first hangover was on Pernod actually.


 
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Kon-Hemsby
Tiki Socialite

Joined: Sep 17, 2003
Posts: 1281
From: Andover, England
Posted: 2005-01-26 03:52 am   Permalink

I found that Pastis is better than Pernod in cocktails, I think the flavour is more subtle. But agree that a tiny drop is more than enough.

Virani, that is sooo French, 1st hangover on Pernod. I have to agree Pastis with iced water is perfect on a hot day.


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cheekytiki
Tiki Socialite

Joined: Mar 09, 2004
Posts: 1091
From: The Haole Hut, London, UK
Posted: 2005-01-26 03:58 am   Permalink

Quote:
With just water and ice, on a sunny day in the south of France, it's terrific.


I couldn't agree more
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virani
Tiki Socialite

Joined: Sep 17, 2003
Posts: 1438
From: Volcanic area of France
Posted: 2005-01-26 10:55 am   Permalink

Actually, my favorite brand is Ricard.

 
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Trader Woody
Tiki Socialite

Joined: Mar 25, 2002
Posts: 2301
From: Tiki Manor, Forest of Bowland,UK
Posted: 2005-01-26 11:05 am   Permalink

Quote:

On 2005-01-26 10:55, virani wrote:
Actually, my favorite brand is Ricard.



Yeah, I actually like Pernod the least of all the ones I've tried. (I've lugged many a bottle of pastis back on the ferry from Calais to Dover as it's so cheap!)

A few years back, I made up some Trader Vic's style sugar syrup and decanted it into a nice ouzo bottle (the cousin of pastis) that I'd repeated washed. Even though it seemed clean, the anis taste oozed into the sugar syrup, giving a little Pernod style kick to all the drinks made with that syrup!

Trader Woody


 
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kick_the_reverb
Tiki Socialite

Joined: Jul 17, 2002
Posts: 573
From: Originally Israel, now Oceanside, CA
Posted: 2005-01-26 8:31 pm   Permalink

I've had nothing but trouble with the Pernod when developing "The Combover". Dr Z. is traumatized forver after a Pernod accident in the initial testing stages. In fact, I think if I made him one today without any Pernod, he'd still taste it in the drink.
The eye dropper method is what works. Otherwise, it takes over the whole drink.

Ran


 
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martiki
Official Mixologist

Joined: Mar 29, 2002
Posts: 3058
From: http://www.smugglerscovesf.com
Posted: 2005-01-26 11:41 pm   Permalink

I use the bottle cap from the pernod. Even then only a dash.

 
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Unga Bunga
Tiki Socialite

Joined: Jun 06, 2003
Posts: 5816
From: CaliTikifornia
Posted: 2005-01-27 12:20 am   Permalink

I just wave it over the bottle without even taking the lid off, and somehow (Tiki God knows) it still makes it into the drink.
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I, Zombie
Tiki Socialite

Joined: Jul 14, 2003
Posts: 539
From: the Les Baxter Grotto (Minneapolis)
Posted: 2005-01-27 7:37 pm   Permalink

Quince_at_Danny's and I were just talking about this. We've decided that then doubling or tripling a recipe that calls for Pernod, the best thing to do is to keep the amount of Pernod the same.

Hey, can this stuff go bad? I must have the same bottle I've had for 10 years!


 
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mrs. pineapple
Tiki Socialite

Joined: May 12, 2003
Posts: 611
Posted: 2005-02-07 11:33 am   Permalink

I got mr. pineapple-bot a set of measuring spoons for Christmas, a dash, a smidgen and something else... they are teeny tiny, like and 8th, a 16th and 32nd of a teaspoon. He uses it to make the test pilot, it calls for an 8th or 16th of a teaspoon of pernod. The test pilot's always had a bit too much before those measuring spoons!

oh yeah - On the Live at Max's Kansas City Velvet Underground album, someone from the stage (I think it's Lou Reed) asks the bartender for a Pernod, I always thought that was really cool, so I drank it on ice for a while, to seem cool and rockstar like.
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Swanky
Tiki Socialite

Joined: Apr 03, 2002
Posts: 5038
From: Hapa Haole Hideaway, TN
Posted: 2006-03-27 11:15 am   Permalink

The secret to always getting the right amount of Pernod is to double or quadruple or whatever-le the recipe until you have a reasonably measurable amount to mix. If the recipe calls for 1/8 teaspoon, make four of them. Half a teaspoon is far easier to measure. And always measure the Pernod somewhere besides over the cocktail shaker! And make it one of the early things you add before the booze so you don't waste good booze on a bad Pernod pour...
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captnkirk
Tiki Socialite

Joined: Nov 06, 2002
Posts: 322
From: Hockessin, Delaware
Posted: 2006-03-27 3:13 pm   Permalink

Quote:

On 2005-01-27 19:37, I, Zombie wrote:
Hey, can this stuff go bad? I must have the same bottle I've had for 10 years!



The oldest bottle I have in my collection is a bottle of Edouard Pernod Absinthe, it is over 100 years old now. It should taste like nectar of the gods, unfortunately for me, my bottle was first opened in the 1920s and is so air oxidized it tastes like wet cardboard flavored liquor. I have other bottles of Pastis and Absinthe which have been opened about 10 years. Yes I have noticed a color change in some of them, but the flavor is still intact so far.


 
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