I’ve been saving this cocktail recipe for a while, especially because it contains Pernod.
I don’t remember why I even have Pernod in my liquor cabinet, because I don’t like it. I drank it once in a village in Provence, while sitting on a rooftop watching the sun set. I managed to choke the stuff down because I felt I had to. I wanted that experience, like the times I choked down whiskey in Ireland and Scotland, and Grappa in Italy. It was awful.
My mother was never much of a drinker for being French, but occasionally she would get out her Pernod, mix it with water, and enjoy it during the summer months. I could hardly get past the smell of the stuff – the pungent anise flavor.
So the recipe I’d saved, called the King of Denmark I discovered at BarNoneDrinks.com. There is no explanation for the name of the drink. I also have no explanation for why in the world I saved a drink recipe that contains Pernod.
In any case, the cocktail recipe lists Pernod, and also black currant cordial, which I know of as Creme de Cassis. I substituted Chambord, which I figured was just as berry-like, and which I had on hand.
So here’s the original recipe:
King of Denmark
8 ounces Pernod Absinthe
6 ounces black currant cordial
20 ounces water
Mix together in a pitcher, and add ice. Sounds refreshing, right?
Before I tell you about this cocktail, I wanted to show you what Pernod looks like, in case you’ve never seen it, so I poured it into a measuring cup. Notice it’s green. So, I was a bit confused, because I remember Pernod as being neon yellow.
I poured it into a glass and added about 5 parts water, which is the classic way to make the drink, and it still looked different. The drink I remember was a cloudy yellow, and looked like it might contain radiation. This stuff was still on the greenish side.
So I did a little research online, and realized that I hadn’t purchased the original Pernod, sometimes called Pernod Classic, or Pernod Paris, or Pernod Ricard. It’s confusing.
Instead, I had purchased Pernod Absinthe, which has a touch of the herb in it that used to be in real Absinthe, which was banned in France in 1915. Everyone thought that the herb caused hallucinations, but it turns out that Absinthe was extremely alcoholic.
I also read that the luminous yellow color was from food coloring, which has since been removed. Here is a photo of Pernod “Classic.”
Here’s something else I discovered. Pernod Classic is 40% alcohol. Pernod Absinthe is 68% alcohol!
Ironically, this King of Denmark drink actually uses the Absinthe version of Pernod, which I had accidentally purchased and have had for god knows how many years gathering dust.
The drink really doesn’t have a pretty color, does it? Probably because it’s a mix of green and pink liqueurs.
Then I made the cocktail with the ratio switched. It was definitely much prettier. but still terrible.
I also added a few raspberries to enhance the raspberriness.
Unfortunately for me, the Pernod flavor was still too strong and pungent for me. And then finding out after the fact that the Pernod I had used was that alcoholic, it’s no wonder I really disliked this cocktail!
I think I’ll quit experimenting with Pernod of any kind.