Good evening all,

Well, I made my scallop gratins, which required the Pernod I didn't
have on hand.

I crushed some anise seeds up in my mortar and pestle & added it to
some Stoli vodka Friday night. I strained it tonight & added it to the
recipe as was called for. It smelled ouzo-y so I figured what the heck
it was close.

The recipe was delicious!! My husband practically licked his dish. I
could tell it (the faux Pernod) must have been close enough because I
could detect some anise undertones as I ate.

Thanks to all who helped me sleuth out a substitute. Now we know what
to do (at least for a dish such as this).

Kris