Pernod®

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Pernod®

Reviewed by Cindy Sanchez

Pernod® is a versatile, anise-flavored spirit that has been used in cocktails and cuisine foir more than 200 years. Thus premium liqueur is imported from France and its natural flavor is derived from a distilled blend of aromatic herbs - 40% Alc./Vol. Pernod® is recognized as a healthy cooking ingredient that naturally infuses flavor into any dish without compromising taste.

A Brief History

The first generatiom of Pernod®, an absinthe, was created in 1792 by a French physician who used the formula as a medicina; remedy for his patients.

Henri-Louis Pernod acquired the absinthe formula and founded Pernod-Fils, an absinthe manufacturing company, eventually renaming the drink Pernod®.

The original Pernod® consisted of 65-75% alcohol and the notorious hallucinogen, absinthe "Arthemisia Adsinthium", which gave Pernod® a distinct reputation around the world.

After the imposition of a French band on wormwood due to its hallucinogenic effects in 1915, the absinthe formula was modified, resulting in Pernod® as we know it today - a 40% alcohol (80 proof) anise-flavored spirit.

Pernod® is now distributed in over 170 countries, rankinf among the top selling anise-flavored spirits in the world.

Cooking With Pernod®

Not only has Pernod® become an internationally popular aperitif, but it is also commonly used as a zesty cooking ingredient in kitchens throughout the world.

It is known to enhance vegetables, flavor any dish with a subtle hint of herb, or lend the perfect combination of sweetness and spice to dessert.

In France, the vast majority of aniseed spirits are in fact "Pastis", which is a complex, yet subtle aniseed and licorice combination, produced through maceration. Pernod® is made through distillation and contains only a hint of licorice, which provides a lighter taste that makes it extremely versatile for cooking.

Pernod® is used by chefs worldwide for its ability to flavor the meal without overpowering its natural taste.

It is best added at the end of the cooking process to yield the best flavor.

Sample Recipe:

Appetizer: Jumbo Shrimp Flames with Pernod® on a Bed of Fennel and Tomato

Ingredients:
4 Jumbo shrimp
2 tablespoons of Pernod®
2 whole fennel
8 tomatoes
1 garlic bulb
8 leaves of basil
2 tablespoons of olive oil
salt and pepper

Preperation time: 20 minutes
Cooking time: 20 minutes
Utensils: Cutting board, knife, pan, non-stick frying pan, spoons, big bowl, scissors, garlic press

Preperation:
Wash the vegetables and basil leaves thoroughly. Make a crosswise incision on the top of each tomato, then place the tomatoes in a pan of boiling water for one minute. Drain the tomatoes and cool them in a big bowl of cold water to stop them from cooking further. Peel the skin and dispose of the seeds. Cut the flesh of the tomatoes into small cubes.

The fennel
Cut off the green stems and external leaves, then chunk out the hard part from the central core of the fennel for use. Prepare in small dices. Pour 1 tablespoon of olive oil in a non-stick frying pan, cook the fennel for 10 minutes, and then add the tomatoes and crushed garlic. Let it cook for 5 minutes before adding salt and pepper to taste.

The shrimp
Remove shell and de-vein shrimp. Rinse and dry with paper towel. Warm one tablespoon of olive oil in a frying pan and cook the shrimp until they are a light golden color, for 2 minutes on each side. Add 4 tablespoons of Pernod®, warm the dish, and then flame it. Add salt and pepper to taste.

Presentation:
Place a jumbo shrimp on a bed of vegetables and decorate with sliced basil leaves.

Review:
I admit to be a bit apprehensive in trying tasting and cooking with Pernod®. I am not a lover of anything with a licorice taste, but, I have to say that I was presently surprised by this spirit! As stated, it only has a "hint of licorice" which does enhance flavor without overpowering it. I created the above recipe for some past weekend dinner guests and compliments were expressed by all!

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