Wednesday, September 28, 2016

Shanghai Cocktail (Revisited)

One of the reasons why I have returned to do this drink again is because I got a bottle of Pernod from my mother when she was in town. In the past, I've used absinthe when a recipe called for Pernod, keeping in mind that the flavor of absinthe is much harder to dilute and the liquor is much drier than Pernod. This means I've had to keep the portion a little smaller at times or add sugar syrup, but mostly I just avoided making Pernod drinks when the recipe called for a large portion of Pernod.

The other reason I'm re-doing the drink is I'm having fun with the Chinese-themed cocktails--how they are mostly exotically spiced dark rum drinks. This one is no exception. I went with a spiced rum with good vanilla and cinnamon presence and the Pernod actually gave the drink the needed sweetness. It has an air of incense to it, which I liked a lot, and though I used completely different ingredients the first time I made it, the flavor was instantly familiar.
  • 2 oz. dark rum
  • 1 oz. lemon juice
  • 1/2 oz. Pernod
  • 1/4 tsp. grenadine
Combine all ingredients with ice in a shaker. Shake and strain into a chilled cocktail glass. 

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