Marseille | Phillipe the Bold

Photo by Meg Baggott

Marseille mapPernod Absinthe Supérieure ($70, 68% abv) hails from Marseille, a port city on France’s southeast coast. This company, with two forefathers, two hometowns and two iconic anise-scented liqueurs, has a long, confusing history. The company Pernod Ricard was a merger of two producers. In 1805, Pernod was founded by Henri-Louis Pernod in the town of Pontarlier, where he made absinthe. Paul Ricard began his company, Ricard, in 1932. With absinthe production banned in 1915, Ricard opted to create pastis, a star anise-based liqueur. The two companies merged in 1975. In 2013, the company re-introduced its original absinthe formula, with aromas of fennel, anise and black pepper. Confusing? Sure. Refreshing? Absolutely.

Phillipe the Bold

Courtesy Chris Flannery-McCoy, Maison Premiere, Brooklyn

Maison Premiere is a haven for absinthe and oyster lovers. Pernod adds anise zing to this complex, fall-friendly sipper. Starting with apple-rich Calvados, flavors are layered on with Cardamaro, a wine-based apéritif, and Zirbenz, a stone pine liqueur from the Alps.

Ingredients
  • 1 ounce Calvados
  • ¾ ounce Cardamaro
  • ½ ounce Pernod Absinthe Supérieure
  • ¼ ounce Zirbenz pine liqueur
  • 1 teaspoon Demerara syrup
  • 2 dashes mole bitters
  • Orange twist, for garnish
Directions

In a mixing glass filled with ice, combine all ingredients, except garnish. Stir, strain into a rocks glass over fresh ice cubes. Garnish with orange twist.

Published on September 16, 2016
About the Author
Kara Newman 
Spirits Editor

Kara Newman reviews spirits and writes about spirits and cocktail trends for Wine Enthusiast. She's the author of Shake.Stir.Sip.: 40 Effortless Cocktails Made In Equal Parts (Chronicle Books, 2016) as well as ROAD SODA: Recipes and techniques for making great cocktails, anywhere (Dovetail Press, 2017). Email: spirits@wineenthusiast.net



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