Pernod Frappe

What an awesomely frothy dessert drink! I really like the licorice and anise flavors of Pernod and ouzo, both of which become a great eggnog like treat when mixed with egg whites. This is one to do the dry shake first--shake with only liquid ingredients before adding ice and shaking again--to make sure that the egg white gets nice and fomy.

The recipe calls for anisette, but ouzo is pretty much the same thing, just made in Greece, not France. Meltemi ouzo is really a nice treat here, and it intensifies the licorice flavor. 

•  2 oz. Pernod
• 1/2 oz. anisette (Meltemi ouzo used)
• 1 oz. half-and-half
• 1 egg white

Combine all ingredients in a shaker and shake vigorously. Add ice and shake to chill. Strain it into a chilled cocktail glass. 

International Cocktail

I swear that I've made this drink before, but then it was just another cocktail that spans Europe with its spirits. The idea is simple. French cognac and Pernod, Italian triple sec, Russian vodka keep the drink going. Vodka seems to have an important part in the cocktail despite its small proportions. I was surprised how balanced the drink was, and I think it was the vodka giving the ingredients space to shine.

Pernod is the obvious flavor here, but it is softened by the triple sec and cognac so that you get bitter orange flavors and oak. I think this is one of the better Pernod cocktails, especially for someone who doesn't like the anise flavor as much.

• 2 oz. cognac
• 1/2 oz. triple sec
• 1/2 oz. Pernod
• 2 tsp. vodka

Combine all ingredients in a mixing glass with ice. Stir and strain into a chilled cocktail glass.

Inca

This is a massive wine cocktail! I get why it is called Inca after the Pre Columbian empire; sherry would have been the drink of the conquering Spaniards, and orgeat or almond syrup represents almond drinks that are made in South America.

The rest of the drink is sweet with rich wine and nuttiness. Again, I opted for Commonwealth gin to cut down on all the botanicals you find in London dry gins. Then I added more orgeat than is called for because if you have it you should flaunt it. It makes for a cloudier cocktail, but I would have already been cloudy with the original proportions.

• 2 oz. gin
• 1 oz. dry sherry
• 1 oz. sweet vermouth
• 1 oz. dry vermouth
• dash orange bitters
• several dashes orgeat (more if you like)

Combine all ingredients in a mixing glass with ice. Stir and strain into a chilled cocktail glass. 

Hasty Cocktail

I wonder why I didn't make this drink earlier. Maybe its because each time I think about making it, I just go ahead and make a Martini. It is really close to a Martini with some fruity and spicy flavors. Pernod doesn't really show up here, just a nice bitterness to balance out the sweetness of the grenadine that does more than color the drink.

I used a rye gin like Commonwealth gin for this one. Not as much juniper in that as other gins, and it allows the flavor of vermouth to come out. The Hasty Cocktail is a small drink in proportions. It doesn't fill a Martini glass very well. I liked how it fit in a pousse cafe glass or cordial glass.

• 2 oz. gin (Commonwealth gin used)
• 1/2 oz. dry vermouth (Mancino used)
• 3-5 dashes of Pernod
• 1 tsp. grenadine

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

Dream Cocktail

Roy Orbison should supply the soundtrack to this post. Here is a velvety smooth cocktail that is even silkier with the addition of Remy Martin 1738 cognac. Pernod's presence is so light it is almost imperceptible, but without it, the Dream would be an uncomfortably sweet treat. Pernod has a way of nudging cocktails toward a plot, an experience with a beginning and end. That licorice flavor gives traction to the grape of brandies and a freshness where you might otherwise wallow in richness. This is the cafe dream cocktail.

• 2 oz. brandy (Remy Martin 1738 used)
• 1 oz. triple sec (Luxardo Triplum used)
• 1/2 tsp. Pernod

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

Earthquake

I like that this drink doesn't hold back, even in the name. It's bitter and herbaceous and so ridiculously strong that Earthquake is a fitting name. Someone a long time ago probably wondered what would happen to you when you mixed nearly equal parts bourbon, gin and Pernod. The results are in. If you finish this drink, the ground seems to move.

I made an interesting choice with my gin for this drink. Bluecoat Barrel Aged Gin had all the right qualities for blending with a spicy bourbon like Jim Beam. Pernod, of course overwhelms, but throughout drinking, there is this delicious impression of aged spirits. Oak and barrels and yumminess under a heavy curtain of French absinthe liqueur.

• 2 oz. bourbon
• 1 oz. gin (Bluecoat Barrel Reserve gin used)
• 1 oz. Pernod

Combine all ingredients in a mixing glass with ice. Stir and strain into a chilled cocktail glass.

Byrrh Manhattan

I said I'd be making cocktails with Byrrh when I got the chance. This is an experimental Manhattan with the rye-forward Basil Hayden's bourbon. I used Byrrh and a quinine-heavy Antica Formula vermouth and Hella Aromatic bitters. The combination was a huge sock in the mouth. Byrrh adds to the aged characteristics of the Manhattan, and even gives it an aroma of violets! I guess when you have a bottle of Byrrh, you have to get a little crazy to find uses for it.

• 3 oz. Basil Hayden's bourbon
• 1/2 oz. Byrrh Quinquina
• 1/2 oz. Antica Formula vermouth
• maraschino cherry

Combine all ingredients except cherry in a mixing glass with ice. Stir and strain into a chilled cocktail glass. Garnish with cherry.