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Nov 23, 2004 07:39 PM

Pernod - how to serve and in what??

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I've recently discovered this liquer and like it quite a bit. I'd heard of it but never bothered to try it until recently. I have a bottle of it at home and served some to my brother in law who advised me to add a bit of water to cloudy it up; apparently that's the traditional way of serving it.

Can anyone comment on this and other ways to serve this libation?? In addition, in what ought Pernod be served? Cordial glass, old fashioned, etc?? I'm a stickler for those types of things.

Thanks -


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  1. My favorite pre-dinner drink and or appetizer accompaniment (obviously depending on the food) is a vodka martini with pernod replacing the vermouth.

    Obviously a little pernod goes a long way, so I like to make them very dry...add some blue cheese stuffed olives and I guarantee people will be HOUNDING you about how you made them.

    7 Replies
      1. re: byrd

        Thanks. Yes, found that after posting as well as some other sites.


      2. re: thegreek

        Nice one. Can you be more specific on the martini: shaken, stirred, rocks/not, etc??


        1. re: ANCyM
          JK Grence (the Cosmic Jester)

          On a Pernod martini, I think it would be a good idea to skip the olive garnish and use a lemon twist instead. Other than that, the details on making a martini are best left up to the drinker. As a cocktailian rule of thumb, drinks with eggs, fruit juice, or dairy products (including cream liqueurs like Bailey's) should be shaken in order to properly mix the ingredients, while clear cocktails should be stirred so they don't get overly diluted by the vigorous shaking, but if someone wants their martini shaken go right ahead.

          There's a cocktail involving Pernod called the Dreamy Dorini Smoking Martini. Single-malt scotch purists may want to look the other way. As you surely have found by now, don't overdo it on the Pernod- three drops should be plenty.

          1-1/2 oz Grey Goose vodka
          1/2 oz Laphroaig 10-year single-malt scotch (or any other really smoky, peaty scotch you may have handy)
          2 or 3 drops Pernod

          Stir over ice and strain into a chilled cocktail glass. Garnish with a lemon twist.

          1. re: JK Grence (the Cosmic Jester)

            Well I am a scotch dinker, if not necessarily a connoisseur. I do cringe at the thought of doing something like that to my Laphroig, but for the good of chowhoundness I suppose a wee bit can be sacrificed.

            Thanks for the tip.


            1. re: JK Grence (the Cosmic Jester)

              >>On a Pernod martini, I think it would be a good idea to skip the olive garnish

              I totally understand, to each his own, creative license, ad infinitum, etc, etc. That said, and I understand this makes a different drink; but within the context of me mentioning the aforementioned drink, the olives (and whatever else is added) are what make it the kind of drink it is. Much like greeks sipping on ouzo while nibbling on just about anything that isn't nailed down first. The lemon makes it brighter, cleaner, etc. But with that flutter of anise mixed with some good blue style cheese and a good picholine...well that, my friend, is something altogether different. :)

              1. re: JK Grence (the Cosmic Jester)

                Just a note: If you're emulating James Bond, you'll want a "stirred not shaken" Martini....Seriously....they've had it all wrong for all these years. Read the original 1956 edition (Pan Books) of Moon Raker! You'll be amazed (and forever citing this to prove it!

          2. i drink it with ice and water.. most cafes will serve it to ou in this manner, both in the US and in France.. it's a Pastis type of drink popular in the South of France, as well as in Paris..

            there are glasses, similar to the glasses for absinthe, which you'll find in some cafes, usually along with a small logoed pitcher of water offered on the side.. generally you dilute it much more than you would add water to a scotch to open it, probably a 2:1 ratio of water to pernod..

            1. My ex-wife used to love Pernod and 7-Up. It almost took on a day-glo green color. I don't like anise flavored things and substitutes for absinthe don't do it for me.

              1. Try makng a not to dry martini wth a pernod base; just put some in the martini glas, twirl glass to coat add martini, enjoy!

                1. Pernod was originally an absinthe, then when wormwood was banned, it was reformulated and continued on to great success. When mixed with water, it turns a milky chartreuse green, as did absinthe, which was popularly nicknamed "The Green Fairy" in Paris of the late 19th century. Here's a picture of a traditional absinthe glass: which can also be used for Pernod. The handy dandy thing about this specific glass is that the absinthe or Pernod is poured to fill the bottom "bulb" that holds about an ounce, then the glass is filled with ice water that gives the standard 1 part liqueur to 3 parts water ratio.

                  Related anise flavor liqueurs are anisette (which is sweeter than Pernod and clear in color until mixed with water, when it turns cloudy white), and the traditional drinks for Greece (ouzo) and Turkey (raki) which also turn cloudy white when mixed with water, though these are not as sweet as anisette. In both Greece and Turkey, those drinks are traditionally served in a medium tall straight sided glass with ice cubes and water on the side. In those countries, it's a popular drink in the afternoon with friends at a sidewalk cafe with mezes (appetizers).

                  I love Pernod! It's been a staple in my kitchen and wet bar for sixty years or so. I don't like it in mixed drinks, but do adore it in Oysters Rockefeller, which were my traditional Christmas dinner first course for years. Delicious! I normally serve my Pernod in nice old fashioned glasses on the rocks with a tall glass of ice water on the side so people can mix it to their liking. Or just for me, a couple of cubes of ice and two and a half parts water to compensate for the ice melting. I don't like it in martinis or mixed drinks. But hey, if mixing it rings your chimes, just do it! '-)

                  1 Reply
                  1. re: Caroline1

                    +1. A splash is used commonly in lots of great seafood recipes, sometimes with accompanying fennel, sometimes not.