Snowball

This is the original snowball. It is strained into a cocktail glass, not served on crushed ice like the Roman Snowball. The Pernod does cloud up in a yellowish precipitation of herbs, so half-and-half is needed to keep this drink looking white.

I am enjoying the richness of Mt. Defiant absinthe superior when it comes to making the Snowball stronger and drier than it would be with Pernod. Do as you wish, but if you have a good absinthe, you should consider using it.

• 2 oz. gin (Plymouth used)
• 1 oz. Pernod (Mt. Defiance absinthe used)
• 1/2 oz. half-and-half

Combine all ingredients in a shaker with ice. Shake and strain into a chilled cocktail glass. 

Glad Eyes

This is a great Pernod cocktail, and not too tarnished by its use of peppermint schnapps. I was concerned, and rightly, that Pernod would be too sweet to blend with schnapps. It wouldn't even be drinkable. I had the idea to use Mt. Defiant absinthe, which is real absinthe, as the base and use the schnapps to sweeten the bitter licorice of real absinthe.

The effect was awesome. The peppermint schnapps did add sweetness and a minty finish but the flavor remained strong and bracingly alcoholic. The shaking aerated the absinthe and made it turn white and spaced the flavor out so that it became a cool absinthe liqueur similar in flavor and thickness to Pernod. Do it this way if you do it at all.

• 2 oz. Pernod (Mt. Defiance absinthe superior used)
• 1 oz. peppermint schnapps

 Combine both in ingredients in a shaker with ice. Shake and strain into a chilled cocktail glass.