[Sca-cooks] Absinthe

[Phil Troy / G. Tacitus Adamantius]

Also sprach Chris Stanifer:
>--- Christiane <christianetrue at earthlink.net> wrote:
>
>>  If you want to have some of the absinthe ritual experience without 
>>the worries of thujone, try
>>  Pernod (which is absinthe without the wormwood). Do as the old men 
>>in "A Year in Provence" do,
>>  put the sugar cube on a slotted spoon suspended above your glass, 
>>and slowly pour the water
>>  through the spoon until the sugar dissolves.
>
>
>Pernod used to contain wormwood, and is an entirely different 
>beverage than Absinthe.  In the
>U.S., Pernod no longer contains wormwood, and will give you none of 
>the same effects.
>
>William de Grandfort

Maybe it's a case of distant evolution, but I have to agree. While 
Pernod may once have contained wormwood, and have been created by an 
absinthe manufacturer, it's not really bitter, it's not green, and 
it's fairly sweet without added sugar (at least the Pernod I've had 
has been). I can't imagine anyone really wanting to add sugar to it.

Besides, Real Provencale Men (tm) drink Pastis Ricard -- the 
fennel-flavored version of Pernod...

Adamantius (who uses Pastis Ricard for Bouillabaise)
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