Sambucca vs. Pernod

[Lisa1349]

I was browsing the depressing state store looking for Pernod to make bouillabase with when I saw Sambucca on a shelf nearby. Lightbulb! Both are anise, I own Sambucca... without the expense of a side by side taste test, how do they match up? Pernod is more expensive.

I ended up steeping the saffron in a vodka/cointreau mix that went wonderfully with the poached fishies.

Any info appreciated. Thank you.

[DaveM]

Lisa, sorry for the late response.... I had to join the forum in order to offer an answer. Sambuca is a liqueur (sugar syrup based), while pernod is an apertif, ie. not sweet. If a recipe calls for pernod, you may be better off substituting another anise based apertif such as Pastis (eg. Ricard), Absinthe, or even Ouzo (greece). For fish dishes (especially prawns) I suspect addition of straight Sambuca would be too sweet. I often use white vermouth to replace pernod. This results in a spicier flavour if I'm not in the mood for licorice.

bon appetit :)

[Jason Perlow]

Not Ouzo... its like 80 proof and is not a liqueur, its similar to Sambuca. So is Raki and Arrak for that matter.

[Lisa1349]

Thank you, David, for joining for my appeasement and welcome! I figured they were not comparable and was happy with my vodka decision. Maybe an investment into a bottle of Pernod or something similar is not out of the question.

[cdh]

If you're going to purchase a pastis, I'd suggest getting Henri Bardouin pastis. Best of the bunch , as far as I'm concerned...

Which reminds me that since it is so warm and pleasant outside, I should bring a bottle up from the cellar and laze about this afternoon with a tall glass, a splash of pastis and a pitcher of ice water.

Edited April 20, 2004 by cdh (log)

[winesonoma]

If you're going to purchase a pastis, I'd suggest getting Henri Bardoiun pastis. Best of the bunch , as far as I'm concerned...

Which reminds me that since it is so warm and pleasant outside, I should bring a bottle up from the cellar and laze about this afternoon with a tall glass, a splash of pastis and a pitcher of ice water.

You know I took the day off and had one before lunch. Might be time to have another since the sun refuses to come out. Looks like no Petanque today.

[cdh]

Good pastis is one of the finer things...

[DaveM]

Not Ouzo... its like 80 proof and is not a liqueur, its similar to Sambuca. So is Raki and Arrak for that matter.

Jason, with all due respect... Pernod is also 80 proof, and is not traditionally thought of as a liqueur. . Lots of recipes call for it in order to impart the anise flavour, irrespective of it's alcohol content. Do a side-by-side taste test of Pernod and Ouzo and you'll actually find the pernod also has herbal qualities, which the french obviously like.