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Jan 15, 2007 09:59 AM

What to do with a bottle of Pernod.

I bought a bottle of Pernod so I could use 1 tablespoon in a recipe, how I have this whole and don't know what to do with it. I don't drink, so what can I use it for?

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  1. Keep it in the back of your pantry for the next 30 years, using a tablespoon in a recipe every once-in-a-while. I've got a bottle I've been working on for 27 years -- I think I'll bequeath the remains to my daughter to use throughout her lifetime.

    1. If you don't drink its quite a pricey investment for 1 tablespoon! I have to assume the quality of the dish you made would not be adversely affected by a cheaper alternative... but that's neither here nor there. I'd say keep on cooking with it, or give it to a friendly neighbor who would enjoy it as a cocktail. If I were your neighbor, I can assure you that I would be thrilled to receive a bottle like that! One thing to remember is that liquor like that does not last forever. It's quality will degrade over time. 10, 15, even 20 years can be acceptable, but I think 30 years is pushing the limit. We're not talking vodka or bourbon here, we're talking about a herb infused, fairly delicate spirit.

      1. Bouillabaisse. Of course, making bouillabaisse just to use some Pernod is kind of like installing a new bathroom just because you have a spare towel rack lying around. But if you really get into it-- finding a fish market that will sell you all the bones, making the broth, etc... It'll be worth it!

        1. I asked the same question a couple of months ago and got two very feasible options, though I ended up drinking it all in the end:

          1. Oysters Rockefeller.


            I've seen oysters rockefeller soup, casserole, without the oysters, etc. Basically, it pairs well with spinach.