Tag Archives: Pernod Absinthe

National Absinthe Day!

Today is National Absinthe Day and Pernod Absinthe is celebrating the day in style. Check out the company release below for more information on Pernod’s celebrations as well as tips to becoming an Absinthe connoisseur and cocktail recipes so you can celebrate on your own:

Pernod Absinthe® Celebrates National Absinthe Day

New York, New York (March 5th, 2013) – Pernod Absinthe, the original and most authentic absinthe ever produced, will honor National Absinthe Day today with a dedicated event in New York City and celebratory cocktails at select bars and restaurants across the country. A classic spirit that was banned in 1912 – and lifted 5 years ago this summer – absinthe has long been an inspiration for artists, writers, and bartenders alike. On National Absinthe Day, Pernod Absinthe invites cocktail lovers everywhere to enjoy this unique spirit, a drink that is known for driving the cocktail renaissance in the United States and abroad.

“National Absinthe Day is an opportunity to push the barriers of your comfort zone; this beverage brings a mysterious and bold aura that no other spirit can offer,” said Pernod Absinthe Brand Ambassador Anne-Louis Marquis. “This occasion is the perfect opportunity to honor and celebrate this often misunderstood spirit. In addition to being a classic spirit, absinthe carries with it a cultural influence that has inspired some of the most well-renown creatives of the 19th century, including Ernest Hemingway and Edgar Degas.”

Pernod Absinthe is a high proof spirit distilled from Grand Warmwood, fennel, and anise. Its unique light green hue, herbaceous nose, and creamy sweet anise dominant taste characteristics come directly from these three plants.

In celebration of National Absinthe Day, several well-known bars and restaurants will be serving custom absinthe cocktails to guests and patrons including Maison Premiere (New York City), Booker and Dax (New York City), Dead Rabbit (New York City), and Apotheke (New York City).*

Pernod Absinthe offers the below tips to help demystify absinthe, and encourages cocktail lovers everywhere to enjoy one of the special absinthe cocktail recipes the brand has created especially for this annual celebration.

Become an Absinthe Connoisseur – The Ritual of Drinking Absinthe

Absinthe is often served in a traditional ritual:

  1. 1.     Pour a measure of absinthe in an absinthe glass
  2. 2.     Place a sugar cube on a flat perforated spoon on top of the glass
  3. 3.     Drip ice-cold water on the sugar cube to slowly dissolve it
  4. 4.     Add three to six parts water to the glass
  5. Take your time, sip. The slower, the better

 

Absinthe Cocktails:

 

Telltale Heart

½ part Pernod Absinthe

½ part Crème Yvette

Sugar cube

Champagne

 

Hada Verde

2 Parts blanco tequila

1 Part Pernod Absinthe

2 Parts lime juice

¾ Parts simple syrup

muddled fresh rosemary

sea salt

 

Green Beast

1 Part Absinthe

1 Part lime juice

1 Part simple

4 parts water

Sliced cucumbers

Served over ice

 

###

 

About Pernod Ricard USA®

 

Pernod Ricard USA is the premium spirits and wine company in the U.S., and the largest subsidiary of Paris, France-based Pernod Ricard SA, which employs more than 18,000 people worldwide and is listed on the NYSE Euronext exchange (Ticker: RI).

 

The company’s leading spirits and wines include such prestigious brands as Absolut® Vodka, Chivas Regal® Scotch Whisky, The Glenlivet® Single Malt Scotch Whisky, Jameson® Irish Whiskey, Malibu®, Kahlúa® Liqueur, Beefeater® Gin, Plymouth™ Gin, Seagram’s Extra Dry Gin®, Martell® Cognac, Hiram Walker® Liqueurs, Pernod®, Ricard® and Avión™ Tequila (through a joint venture with Tequila Avión); such superior wines as Jacob’s Creek® and Brancott Estate®; and such exquisite champagnes and sparkling wines as Perrier-Jouët® Champagne, G.H. Mumm™ Champagne and Mumm Napa® sparkling wines.

 

Pernod Ricard USA is based in Purchase, New York, and has roughly 850 employees across the country. Pernod Ricard USA urges all adults to consume its products responsibly and has an active campaign to promote responsible drinking. For more information on this, please visit: www.acceptresponsibility.org.

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Boston Cocktail Summit: On the Town with Dale DeGroff

Dale DeGroff singing for the room

The final event I attended at the Boston Cocktail Summit was “On the Town with Dale DeGroff”. While I wish there was a way for me to share with you all of the highlights of the show, I don’t think my words will be able to do the event justice. Pernod Ricard, who sponsored this event, did a wonderful job picking a venue with the perfect atmosphere for such a personal show. The colorful stories that DeGroff shared of American culture during the time of prohibition and speakeasies, post prohibition times when jazz bands would play 30 minutes on 30 minutes off until 4 am, up to modern times, were all so entertaining and informative. His stories were accompanied by songs and music, as well as photos (and of course cocktails!), which really bought the feeling of each era to life.

The cocktails were all great, and as I mentioned, were a strategic accessory in bringing the room back in time.  While I unfortunately did not get any recipes as I did at the Vermouth event, I know that Jameson and Pernod Absinthe were included in the mix (my detective skills noticed the bottles on display) and of course the distinct licorice taste of Pernod Absinthe was easily detectable in the second cocktail.

It was a great opportunity for me to hear such a well respected mixologist share his own personal accounts and adventures, and if anyone ever has the opportunity to see this show themselves, I HIGHLY recommend it!

our delicious cocktail varieties

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Pernod Ricard Events at Tales of the Cocktail

We’re just one day away from one of the biggest cocktail gatherings of the year. If you’re headed down to NOLA, keep this list of events handy so you can participate in some of the great drinking opportunities throughout the week presented by Pernod Ricard USA.

Pernod Ricard also will play host to two opening and closing parties that flank a plethora of other events at Tales of the Cocktail for 2011 – the Beefeater Welcome Reception on Wednesday and the Plymouth Bartender’s Breakfast on Saturday evening into early Sunday morning.

Here’s the rest of the handy list:

  • Absolut San Francisco Tasting Room
    2:30 PM to 4 PM, Wednesday
    The Iberville and Bienville Rooms, Hotel Monteleone
  • Absolut Bloody Mary Bar
    9 – 10:30 AM, Thursday & Friday
    Hotel Monteleone Carousel Bar
  • Kahlua Coffee Bar
    8:30 – 10:30 AM, Wed, Thurs, Fri, Sat
    Hotel Monteleone Mezzanine
  • Irish Distillers Tasting Room
    2:30 PM to 4 PM, Thursday
    The Iberville and Bienville Rooms, Hotel Monteleone
  • Pernod Absinthe Green Hour
    3:30 PM to 5:30 PM, Thursday & Saturday
    Hotel Monteleone Mezzanine
  • Negroni with a Twist Party
    4:30 PM to 6 PM, Thursday
    Acadia Suite, The Royal Sonesta Hotel
  • Ricard Petanque
    5:30 PM to 7:30 PM, Friday
    300 Block of Royal Street
  • The Spirited Award Ceremony sponsored by Pernod Ricard USA
    8:30 PM to 11:30 PM, Saturday
    Mahalia Jackson Theatre

A visit to Tales of the Cocktail on the web here or a download of the mobile application is the perfect way to keep a running tab (pun intended!) of all the week’s happenings.

I look forward to seeing many familiar and new faces in NOLA this week. Definitely feel free to shoot me an email so we can try to cross paths, or follow my action via Twitter at @stephaniejerzy.

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Absinthe Boston Bar Crawl

At Stoddard's Fine Food & Ale, Pernod Absinthe is served for guests in its traditional form: the fountain. Photos courtesy of Frederic Yarm.

Absinthe was center stage in Boston two weeks ago as Pernod Absinthe hosted Bean Town’s finest cocktail and food writers for an evening of immaculate food and drink pairings.

For the Absinthe Boston Bar Crawl, attendees were chauffeured in 1930s era limousines to three cocktail destinations around the city: Stoddard’s, Russell House Tavern, and Drink. Absinthe’s role was notably defined in each of the drinks, ranging from the classic (Sazerac, Corpse Reviver) to the inventive (see the La Montagne d’Or below). Alas, I was not in attendance at said Absinthe Boston Bar Crawl. Good thing Boston’s own Cocktail Slut, Frederic Yarm, was present and can better retell the evening’s adventures.

When Fred and I chatted about his Absinthe adventure this recipe prepared by Russell House Tavern’s Aaron Butler particularly caught my eye; the color of the drink was stunning and, upon looking at the ingredients, I was confident I could attempt to recreate this treat at home. La Montagne d’Or was further explained to me as being a variation of the rhum agricole-based Dr. Funk. Here’s the recipe:

La Montagne d’Or

Aaron Butler of Russell House Tavern pours La Montagne d'Or for guests of the Absinthe Boston Bar Crawl.

2 1/2 oz Montanya Oro Rum
1 oz Lemon juice
1/2 oz Grenadine
1/2 oz Pernod Absinthe
1 Dash Peychaud Bitters

Definitely check back on Cocktail Slut to see all the musings and Pernod drink recipes from the Absinthe Boston Bar Crawl. Many thanks go out to Jamie Walsh at Stoddard’s Fine Food & Ale, Aaron Butler (with some assistance from Corey Bunnewith) at Russell House Tavern, and Cali Gold and John Gertsen at Drink.

Cheers!
SJ

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Sea Fizz

This time of year, New England is blessed with some pretty gorgeous weather days (in fact…today is one and it’s a bit of a struggle to keep myself from looking longingly out the window). But I was spoiled earlier this week, when, on a rare day-off, I spent some time in Watch Hill, Rhode Island. Such a gorgeous, charming little village by the sea! Or a summertime playground for rich, WASP-y types (depending on your perspective). But there’s no denying it’s lovely. I even contemplated spending an evening at the stunning Ocean House (pictured here)…until I found out it’s $750/night! YIKES!

I was surprised to find a local watering hole carrying Pernod Absinthe (not a likely find in these parts) and it got me thinking that the ambiance was just right for the Sea Fizz cocktail. Too bad they weren’t carrying eggs behind the bar (again, not at all a surprise around here). Still, the trip inspired me to fix one up at home to enjoy, and that I did! It’s simple, light, and refreshing-much like the name suggests. And since I’m in a good mood-I’ll share 😉

The Sea Fizz

1 part Pernod Abisnthe

1 part Simple Syrup

1 part Fresh Lemon Juice

1 egg white

Shake ingredients (sans egg white) in a cocktial shaker filled with ice. Add the egg white and shake vigorously. Fine strain into a rocks glass filled with ice. Enjoy!

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Drink Like a Billionaire

Who doesn’t want to be a billionaire? For most of us…never gonna happen. But you can grab yourself a Billionaire Cocktail from Employees Only in NYC, or recreate it at home. Check out the recipe, which was featured in a recent Serious Eats post:

The Billionaire Cocktail

2 ounces Baker’s 107˚ bourbon
1 ounce freshly squeezed lemon juice
1/2 ounce simple syrup
1/2 ounce EO Grenadine
1/4 ounce Pernod Absinthe
1 lemon wheel, for garnish

Put all ingredients into a mixing glass. Add ice and shake vigorously for 8-10
seconds. Strain into a chilled cocktail glass and garnish with a lemon wheel.

You might be asking yourself, “How am I supposed to recreate this cocktail at home when it calls for EO Grandine?” Fear not, home bartender! If you’re in the NYC area, stop by Employees Only, where their brand new, all-natural Grandine and Lime Cordial (gimlets anyone?) are now available for sale. Soon, they’ll also be available through Fresh Direct so keep an eye out for that! There’s no doubt that homemade ingredients improve the quality of craft cocktails, but if someone offers to save me the time and home-make my ingredients for me, all the better!

Cheers!

-SH

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Harry Johnson’s Turf Cocktail

Earlier this month, cocktail historians Jared Brown and Anastatia Miller led a group of bartenders and industry professionals on an historic journey around NYC and the boroughs to explore the life and times of bartender and author, Harry Johnson. Beginning at the grave of Harry Johnson in Greenwood Cemetery, the tour made stops at Delmonico’s, Harry’s Bar in Hanover Square, and Keen’s Steakhouse—all relevant establishments to Harry’s career and life in New York.  Along the way, cocktails from Harry Johnson’s Bartenders’ Manual or How to Mix Drinks were enjoyed including the Turf Cocktail.

Turf Cocktail by Harry Johnson

3 dashes of orange bitters
3 dashes of Maraschino liqueur
2 dashes of Pernod Absinthe
2 oz Dry Vermouth
2 oz of Plymouth gin

Stir up well with a spoon, strain into a chilled cocktail glass. Garnish with a medium size olive and serve.

Envious of those who got to take the tour? Me too! But at least we can all enjoy the cocktail. Cheers!

-SH

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