Bess Arlene

I'm on a French cocktail swing again, this time with Ricard in place of Pernod and Korbel brandy as the base spirit. Whoever Bess Arlene was, I bet she was French. This cocktail of hers is all about the Parisian cafe experience--sipping a light cocktail like this as the sun sets on the Seine. 

For pastis and absinthe substitutes, Ricard is a great choice when it comes to giving a few drops of herbal pop to your sodas or lining the glass of a Sazerac. I woudn't use it in place of real absinthe in a Frappe or other all-absinthe drinks. Because it becomes a cloudy gray-brown, I also wouldn't try to treat it like the green-colored Pernod when it comes to all-Pernod drinks. But in cases like this where it only comes down to a few drops, who can tell the difference between Parisian Pernod and Mersaille's Ricard. 

• 1 1/2 oz. brandy (Korbel used)
• 1/2 oz. curacao (triple sec used)
• club soda
• dash Pernod (Ricard used)

Pour brandy and curacao into a chilled Collins glass and fill with ice. Top with soda and add Pernod on top before stirring gently.