What you’ll need to make this recipe
- Olive oil
- Garlic powder and or clove of garlic
- Dehydrated onion, onion powder or fresh shallot
- Seasoning salt
- Ground black pepper
- Dried or fresh parsley
- Dried or fresh chives
- Cubed or fresh stock or broth
- Heavy cream
Pernod is the oldest anise liqueur from France. Other anise liqueurs include Ouzo from Greece, Sambuca from Italy, Anis from Spain and Raki from Turkey.
The delicate and unique flavour of Pernod is the result of subtle notes in liquorice which are balanced with the use of a blend of other botanical ingredients such as anise, fennel and chamomile. It can be enjoyed in various cocktails or used in savoury recipes and desserts.
According to Pernod Ricard, the original creation of Pernod included Artemisia absinthium which is the scientific name for wormwood and was produced as Absinthe from 1805. That was also the main ingredient in Kübler Absinthe Superieure which was first produced in 1863 in the Swiss region of Val-de-Travers which is also the birthplace of Absinthe and referred to as “the Green Fairy ” because of its green colour. The version of Pernod that is consumed and enjoyed today was created in 1938.