Pernod 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.
- 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
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.