On Thu, 02 Apr 2009 20:16:47 -0500, Janet Wilder wrote:

> Dave Smith wrote:
>> Mark Thorson wrote:
>>> Kris wrote:
>>>> Good evening all,
>>>>
>>>> I want to make a recipe that calls for 1 TB of pernod.
>>>>
>>>> I am not buying a whole bottle of expensive liquor for THAT little!
>>>> What else would be a sub for it? Sambuca (which I don'thave either)??
>>>
>>> Pernod itself was developed as a mock absinthe.
>>
>> It was not a mock absinthe. Pernod was the most popular brand of that
>> type of liquor. It had a high alcohol content and had the added kick of
>> the wormwood. When absinthe was banned it re-emerged as pastis. a lower
>> alcohol spirit but without the wormwood. It is very popular all around
>> the Mediterranean and especially in France.
>>
>>
> I had Pastis in Paris last Fall. It was wonderful. I have scoured the
> local liquor stores and no one seems to have it. I looked on the cruise
> ship in February but they didn't have it either. It seems to be a
> novelty liquor here. I guess I can live without it. <g>

In the French cafés here, (Provençe) there are at least 5 varieties of
that drink: Pernod, Pastis, Casanis, 51, Ricard. Plus some local specials.
It is strong, 45%, but is consumed diluted 5 times at least.
If used in a recipe, a few drops should do. It is strongly flavored.
Especially in a concoction, you should not notice the difference between
the brands. Though, some French have a different opinion..
--
Groet, salut, Wim.