Pernod Pastis Classique Recipes

PASTIS DRINK

Steps:

• Add the Pastis to a small highball glass. Add ice, if desired (it's not traditional, but you can do so if desired).
• Top with the water and enjoy. You can dilute with more or less water as desired.

DIY PASTIS RECIPE

Steps:

• With a mortar and pestle, roughly break up anise, licorice root, fennel, coriander, and anise. Add them to a sealable glass jar along with vodka. Seal and shake, then let steep for 5 days at room temperature away from direct sunlight, shaking occasionally.
• Boil sugar and water together until integrated into a light syrup, about 7 minutes. While the syrup is cooling, strain the spices out of the vodka mixture through a cheesecloth lining a fine-mesh strainer. Strain twice if necessary to remove all sediment.
• Once syrup is cool add it to the strained vodka infusion and shake. Let rest for 4 days or more before use. Store at room temperature for up to 4 months.

SCALLOPS IN PERNOD AND CREAM

Steps:

• Season scallops with salt and pepper. Flour them heavily, patting away the excess.
• Saute scallops in clarified butter until golden brown.
• Add pernod carefully and flambe. Once flame has gone out add cream.
• Reduce heat and cook until cream thickens and bubbles glisten.
• Stir in chives and serve immediately.
• Note: You may have to remove smaller/thinner scallops to a warm plate while cream sauce thickens, then return them to the pan once sauce has reached desired consistency.

MUSSELS WITH PERNOD AND CREAM

Steps:

• Combine sliced leeks, dry white wine and red bell pepper in large pot. Add mussels. Bring to boil over high heat. Cover pot and cook until mussels open, about 5 minutes. Using tongs, transfer mussels to medium bowl (discard any mussels that do not open). Add whipping cream and Pernod to pot; boil until liquid is slightly reduced, about 4 minutes. Mix in chopped parsley. Return mussels and any accumulated juices to pot. Simmer until mussels are warmed through, about 1 minute; season with salt and pepper. Serve mussels with broth.

PERNOD COCKTAIL

Steps:

• Combine all ingredients in a cocktail shaker and shake vigorously. Strain into a cocktail glass.

SAZERAC

Steps:

• Dissolve the sugar in cold water in a mixing glass. Add the whiskey, Pernod, bitters and ice cubes and stir well. Strain into a well-chilled glass, twist the lemon peel over the drink to release the oil, then drop it in.

FRESH SPINACH WITH LEEKS IN PERNOD

Steps:

• Clean your spinach really well in a sink full of water, and remove any tough veins and stems.
• You may have to repeat the cleaning process several times to remove all the grit from the spinach.
• Remove from water, but do not dry.
• Clean the leek well in water, then chop all of the white part and any of the green part that is tender.
• This should yield between 1 1/2 to 2 cups of leek.
• Heat oil in a wok over medium heat.
• Add the spinach, leeks, and tomato.
• Cover, and cook 12 minutes, stirring occasionally.
• Leeks should be crisp-tender at this point, and spinach wilted.
• Drain the vegetables in a colander and immediately return to the wok.
• Stir in the pernod and salt and pepper to taste.
• Cook uncovered approximately 5 minutes or until the liquid has nearly all evaporated.
• Serve.