Pernod and/or Pimms

[ardcarp]

We are approaching the Pernod and Pimms (not together) time of year. Hurray!
Pernod (and Ricard and other Pastises) are immutable...just water and ice. But does anyone have a good Pimms recipe?

[jean]

Are you trying to expunge the memory of the Caramel vodka?

[vinteuil]

Pernod (and Ricard and other Pastises) are immutable...just water and ice.

... pastis is, in the right context, an essential drink. But on no account the vile (other derogatories are available... ) industriel drinks like Pernod or Ricard.

What you want is a serious pastis : Henri Bardouin is a good start...

http://www.distilleries-provence.com/en/produits/henri-bardouin-pastis-45-alcvol-70-cl

[vinteuil]

... does anyone have a good Pimms recipe?

... can't be doing with Pimms in any guise, - I think the only valid recipe wd be that advocated by Dr Johnson for your cucumber :

"It has been a common saying of physicians in England, that a cucumber should be well sliced, and dressed with pepper and vinegar, and then thrown out, as good for nothing."

[MrGongGong]

This

http://www.pontarlier-anis.com/fr/distillerie-pontarlier/4-le-pontarlier-anis.php

[Beef Oven!]

We are approaching the Pernod and Pimms (not together) time of year.

Speak for yerself, son.

[teamsaint]

Speak for yerself, son.

much beloved of rugby players, IIRC, the Snakebite plus Pernod ( and blackcurrant?)

[ardcarp]

Are you trying to expunge the memory of the Caramel vodka?

If so, I have signally failed.
Oh God, you guys are all so ruddy sophisticated in your tastes! Never heard of Pontarlier-Anis ! Sounds good though. I'm happy sipping pastis of any stripe...in the cockpit as the sun descends, and with delicious aromas emanating from the galley......

[Beef Oven!]

If so, I have signally failed.
Oh God, you guys are all so ruddy sophisticated in your tastes! Never heard of Pontarlier-Anis ! Sounds good though. I'm happy sipping pastis of any stripe...in the cockpit as the sun descends, and with delicious aromas emanating from the galley......

Drink some bloody beer and leave all those effeminate drinks to rugby players!

[ardcarp]

Ah! You mean....

http://www.bonappetit.com/recipe/bloody-beers

[Nick Armstrong]

Are you trying to expunge the memory of the Caramel vodka?

"It has been a common saying of physicians in England, that a cucumber should be well sliced, and dressed with pepper and vinegar, and then thrown out, as good for nothing."

the vile (other derogatories are available... ) industriel drinks like Pernod or Ricard.

Maybe that's where I've been going wrong - pastis is one aspect of French life I've never been able to enjoy... (I went through a phase of drinking it neat in my teens )

...but I like aniseed/liquorice flavours generally. Any others, beyond M. Bardouin's?

[Beef Oven!]

Ah! You mean....

http://www.bonappetit.com/recipe/bloody-beers

Doh!

[vinteuil]

... one aspect of French life I've never been able to enjoy... (I went through a phase of drinking it neat in my teens )

... there are, of course endless French aperitifs which are almost undrinkable. When living in Paris I was also up to my eyebrows in French pulp fiction of the 1940s - Leo Malet etc. And consequently used to order drinks which had been fashionable in those days. Lordy, but suze-cassis is pretty disgusting...

Tho' it's the Italians who are the specialists in making undrinkable aperitifs from improbable ingredients - Rabarbaro from rhubarb; Cynar from artichokes

[Nick Armstrong]

suze-cassis

Now that I like! Went through a phase of drinking that in my 20s. And my 30s.

I still have a Suze ashtray, swiped from some bar in the middle of rural France just opposite a church (I remember having it in my pocket all through the wedding of a cousin, which happened immediately after the apéritif in question! )



I want a Suze-Cassis now, cheers vinteuil


PS: Suze is from gentian juice, an I mistake not?

[vinteuil]

I want a Suze-Cassis now

... or 'Fond de Culotte' - bicoz:

" Il ne s’use qu’assis !... "

ho ho ho!

http://ja6.free.fr/fichiers/f1930.htm