If you have ever had a conversation about absinthe at our shop counter, you will know there used to be plenty of debate surrounding Pernod’s modern offerings.
When Pernod relaunched their spirit a few years back as Pernod aux Extraits de Plantes d’Absinthe, many long-time absinthe enthusiasts questioned whether it was a “proper” absinthe. Based on a 19th-century Swiss formula and made using grain spirit and added dyes, it was certainly inspired by the past, but it didn’t quite capture the full, historical magic of original French absinthe.
That all changed when Pernod went back to its roots.
With the release of Pernod Absinthe Recette Traditionnelle 70cl, the historic house made a dramatic return to its original 19th-century manuscript recipe—and the result is nothing short of spectacular.
To recreate the genuine taste that captivated 19th-century Paris, Pernod overhauled their production methods at their restored distillery at the Maison Pernod in Thuir:
This reliance on grape spirit, authentic local wormwood, and traditional maceration gives Pernod Absinthe Recette Traditionnelle a subtle, complex depth that many mass-market absinthes simply cannot match.
Absinthe has always carried a romantic, bohemian mystique—immortalised in the works of Picasso, Toulouse-Lautrec, and Oscar Wilde. While urban legends still whisper about its supposed wild effects (attributed to thujone in wormwood), the real joy of absinthe lies in the drinking ritual itself.
1. The Classic French Method (The Drip)
Place a slotted absinthe spoon across the rim of your glass and rest a single sugar cube on top. Slowly drip ice-cold water over the sugar cube, letting it dissolve into the spirit. Aim for a ratio of roughly 3 to 5 parts water to 1 part absinthe.
As the water hits the spirit, watch for the louche – a brilliant, milky-white cloudiness created when the essential botanical oils separate from the alcohol.
2. The Bohemian / Czech Method (The Flame)
Popularised in the 1990s, this method involves soaking a sugar cube in absinthe on the spoon, setting it alight to caramelise the sugar, and then dropping it into the glass before extinguishing it with cold water. (Fun to watch, but purists always stick to the French drip!)
While classical serving methods remain king, absinthe has made a massive comeback in world-class mixology. It is an essential component (alongside Peychaud’s Bitters) in a classic New Orleans Sazerac, and makes a phenomenal base for modern summer serves like The Green Beast.
For literature and Champagne lovers, there is no better drink than Ernest Hemingway’s signature cocktail:
30ml Pernod Absinthe Recette Traditionnelle
150ml Chilled Champagne
Garnish: Fresh Lemon Peel
Method: Pour the absinthe into a chilled Champagne flute, top slowly with cold Champagne, and garnish with a twist of lemon peel. Simple, potent, and utterly divine.
Ready to taste authentic French heritage in a glass? You can buy Pernod Absinthe Recette Traditionnelle 70cl online at Fareham Wine Cellar for fast UK nationwide shipping or easy local Click & Collect.
