Pernod Reintroduces Its Original Absinthe Recipe

  • Bailey S. Barnard

Since producing the world’s first commercially available absinthe in the early 19th century, Pernod has become practically synonymous with the green-colored spirit. In the United States, the high-alcohol beverage was banned from 1912 until 2007, when Pernod relaunched a modified version of its original absinthe in the U.S. market. Now, with Pernod Absinthe ($68 per 750 mL), the French spirits conglomerate Pernod Ricard has recreated its original recipe. The newly released absinthe is a wine-based distillate, rather than a grain-based one; its green hue is derived from macerated green nettles, rather than from dyes; and it utilizes wormwood sourced from Pontarlier, France—all elements of Pernod’s original absinthe formula. Additional herbs used for this recipe include melissa, hyssop, fennel, and star anise, which lend the absinthe a bouquet of floral notes that are dominated by the licorice-like flavors of the anise. Pernod Absinthe is bottled at 136 proof and can serve as the basis for a number of cocktails—including Death in the Afternoon, a mix of absinthe and Champagne made popular by the writer Ernest Hemmingway. However, simply dripping water through a sugar cube into the spirit best reveals its cornucopia of flavors. (www.pernodabsinthe.com)

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