Anise Pernod

Pernod is a French anise-flavored spirit, a pastis-style aperitif in the tradition of southern France, where it's the default drink of the late afternoon. The dominant flavor is anise, with the licorice and fennel sweetness that defines the category. Styles like this usually add a touch of herbal and spice depth behind the anise, and the finish tends to be dry-sweet and lingering rather than syrupy. Expect a clear, pale golden-green liquid with a strong, immediately recognizable aroma. What sets anise spirits apart at the glass is the louche. Add cold water and the liquid turns cloudy and opalescent, because the anise oils come out of solution as it is diluted. The effect is part of the ritual and also softens the intensity. The traditional pour is one part spirit to about four or five parts cold water, added slowly so you can watch it cloud. Ice is optional, and many drinkers add it only after the water. Served this way in a tall, straight-sided glass, it is long, refreshing and low in perceived sweetness for a drink of this style. As an aperitif, it is meant to be sipped slowly before a meal, ideally with salty, savory snacks that stand up to the anise: olives, tapenade, salted almonds, cured sausage or hard cheese. It also suits Mediterranean food such as grilled fish, bouillabaisse-style seafood stews, and dishes with fennel or saffron. Neat is possible for the committed, but the flavor is concentrated, so most people find a small measure over ice or diluted with water more approachable. In cocktails, anise spirits play two roles. A small rinse or a few dashes in a mixing glass adds aromatic lift to classics in the Sazerac family, and a measured splash can be used in drinks such as the Corpse Reviver No. 2, where absinthe is traditionally specified. Stronger-handed recipes include the Tomate, a pastis with a dash of grenadine, and the Mauresque, with orgeat syrup, both served long over water. A bit goes a long way, so measure carefully to keep the anise from overwhelming other ingredients.