I don't drink Pernod very often so didn't feel like springing $35 for a bottle, but I like to have it around for a Sazerac. For some reason I had some anisette around and had been using that, but it was not quite right.
Also just got back from the Abruzzo region Italy where it seems every makes their own cherry liquor, Gentian digestivo, Licorice digestivo, etc.
I had lots of ingredients leftover from my homemade bitters experiments earlier this year so I decided to give it a whirl. I have some steeping at present; early tasting indicates that I have whipped up something pretty decent.
Nice bitter bite from the wormwood, good anis flavor starting to come through, nice hint of flavor from the other spices also there. It certainly has the right ghostly green color, and does get all milky white with addition of water.
I did a mini batch to start, so we will see how it goes... Please post if you have tried to make anything along these lines.
My recipe for Pernod / Absinthe:
400 ml grain alchohol (purchased in CT where it is legal).
1 Tablespoon wormwood
1 Tablespoon anise seed
1 tablespoon fennel seed
1 1 stick cassia cinnamon
5 clove buds
3 whole star anise
1 tsp cardamon pods
1 tsp coriander seeds
The tricky ingredient to find is the wormwood which I purchased at a store called Artemisia Botanicals and Witches' Weeds in Salem, MA.
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