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Pernod, Herbsaint, Pastis, Etc. Cocktails


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39 replies to this topic

#31 Scotttos

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Posted 16 August 2007 - 01:21 PM

The extraordinarily generous Libationgoddess shares this with the faithful:
3/4 oz Fresh Lime Juice
3/4 oz Simple Syrup (1-1, uncooked)
1/4 oz Pernod
1 sprig mint
2 oz Plymouth Gin

Muddle / shake / fine strain
Glass:  Small Cocktail
Garnish:  None -- the opacity of the drink is the "Pearl"


Wow, excellent work. I've been trying to crack the recipe as well (with admittedly less success than you've shown). Also great point about the muddling a few posts up, was at Pegu last night and the bartender did in fact muddle the mint as you described (in a shaker with the room temp. liquids).

Everyone I know is enamored with this drink, so glad we finally have the recipe : )

Edited by Scotttos, 16 August 2007 - 01:22 PM.


#32 eje

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Posted 18 August 2007 - 07:07 PM

Likewise, thanks for tracking down the recipe, Chris, and thanks for sending it over LibationGoddess.

While I haven't had the pleasure of drinking at Pegu, I whipped up a batch of Pearls this evening to rave reviews.

Yummy!
---
Erik Ellestad
If the ocean was whiskey and I was a duck...
Bernal Heights, SF, CA

#33 EvergreenDan

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Posted 24 June 2011 - 04:18 AM

The extraordinarily generous Libationgoddess shares this with the faithful:
3/4 oz Fresh Lime Juice
3/4 oz Simple Syrup (1-1, uncooked)
1/4 oz Pernod
1 sprig mint
2 oz Plymouth Gin

Muddle / shake / fine strain
Glass: Small Cocktail
Garnish: None -- the opacity of the drink is the "Pearl"


Just an update: Audrey has an updated version that uses Pernod Absinthe -- just reduce the lime to 1/2 oz. She was kind enough to clarify some confusion on Twitter.
Kindred Cocktails | Craft + Collect + Concoct + Categorize + Community

#34 tangaloor

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Posted 24 June 2011 - 11:59 AM

I had a great cocktail at Little Bird in Portland a little while ago: the French Cola. All I have is the bar menu description: Pastis, Averna, lemon, soda. Delicious!

I've been working on the proportions but I'm not close. And I can only drink so many failures in one evening.

#35 EvergreenDan

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Posted 24 June 2011 - 01:56 PM

Holy Cow! Kickin' cocktail menu at Little Bird!

All ya gotta do is call. ;-)

French Cola
by Tom Lindstedt, Little Bird, Portland, OR
1 1/2 oz Amaro, Averna
1 oz Pastis, Pernod
1/2 oz Lemon juice
1 oz Soda water
1 twst Lemon peel (as garnish)

Build first three ingredients with ice in low-ball glass, stir to louche, add more ice, top with soda, garnish
Kindred Cocktails | Craft + Collect + Concoct + Categorize + Community

#36 tangaloor

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Posted 27 June 2011 - 09:11 AM

Thanks! Great cocktails site you have! I'll try this one again for our after-bridge drink on Wednesday.

#37 FrogPrincesse

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Posted 19 March 2012 - 09:39 PM

I was in the mood for a French Pearl tonight. It's funny because I don't really care for Pernod, but I always loved this drink. Combining the Pernod with mint and lime was a stroke of genius.
I used Pernod pastis and Beefeater gin.

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#38 FrogPrincesse

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Posted 30 May 2012 - 10:38 AM

I made three different absinthe/pastis drinks recently. The recipes called for absinthe but given that it was only a rinse or a mist, I used what I had available which was Pernod pastis.

The Rattlesnake (Harry Craddock, via Bartender's Choice). Rye, lemon juice, simple syrup, egg white, absinthe rinse. The minute I took my first sip, I remembered I had tried this drink at Noble Experiment a while back. This is a beautiful cocktail; all the elements highlight the rye. It has a great creamy texture.

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Next up was PDT's Swiss Mist. Plymouth gin, grapefruit syrup, lemon juice, egg white, absinthe spritz. I thought that it was too sour, but then realized I had used grapefruit juice, not syrup... Oh well, I added a little bit of simple syrup but the cocktail felt watered down. Not bad, but not exceptional. I will need to make it again the proper way. The absinthe mist was a fun idea because it sat on the foam and gave little bursts of flavor.

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Last but not least, the Mad Hatter (via Bartender's Choice): rye, lime juice, lemon juice, simple syrup, absinthe rinse. On paper it looked like something that could be either pretty basic or a nice surprise with the absinthe rinse and the lime/lemon juice combo. It proved to be the later - wonderfully complex with the absinthe/Pernod extracting a ton of flavor from the rye, including spicy undertones.

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#39 FrogPrincesse

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Posted 31 May 2012 - 08:40 PM

A Corpse Reviver No. 2. This was technically a variation as I used Cocchi Americano instead of Lillet, although I kept the ratios the same.
3/4 each gin, lemon juice, Cointreau, Cocchi Americano; rinse absinthe/Pernod.


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I think I may like it better than the Lillet version. Such a beautiful cocktail. The flavors just keep going.

#40 FrogPrincesse

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Posted 15 July 2014 - 11:36 AM

At the end, it was a tie between Cocchi and Lillet in the Corpse Reviver No. 2 (see here). The CR2 with Lillet has more lemon notes, while the Cocchi is more orange-forward.

 

A lightweight libation from last week, Marseille Can You See? (Sean Hoard): white vermouth (Dolin), pastis (Pernod), orange juice (Valencia), lime juice. Better in my opinion than just drinking pastis (I like anise as in absinthe, but not the strong licorice flavor in pastis). And as opposed to what the cocktail notes say, people don't drink pastis neat in France, it's always diluted with water!

 

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