Tonight we’re headed to the south of France. Not on British Airways like the long weekend in Brussels – just here in our kitchen, preparing a french dinner, and thinking a tad longingly of Nice. (If we can’t have Nice, at least we have salad Nicoise.) Which brings us to the Pernod. The ritual of drinking Pernod only adds to its pleasingness.
When serving Pernod, it should come with individual ice cubes, a small pitcher of water, and the Pernod. Pour the Pernod in a glass, add the ice (using tongs, if you’re not an infidel), and then add water to taste. As you add water, the drink gets cloudy and delightful.
- Nicoise Salad with Fresh Seared Ahi Tuna (seattlefoodshed.wordpress.com)
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- Orange A-Peel – Candied Orange Peel Vodka Drink (seattlefoodshed.wordpress.com)
- Late Fall Heirloom Tomato & Dry Fly Vodka Drink (seattlefoodshed.wordpress.com)