StillSmart

I lifted and slightly edited this post by chubby_78 from another thread because I think it may be a useful addition to our new recipe section.

by chubby_78 » Sat Nov 24, 2012 8:50 pm
"for the drink you want to taste like Pernod just add a teaspoonful of cracked Fennel seeds to a cup of Vodka and leave for a day then strain into a 70cl bottle of Vodka. It will have a slight tinge of green but it works a treat.m"

Nice one M

AM

Pernod is anise based, not fennel based. This might be a little similar in taste, but it won't be like pernod. This will get you much closer: http://chowhound.chow.com/topics/720271

Chuck

Hi chuck i looked up chowhounds recipe but do u just mix his ingrediants with the 400ml of alchhol. any idea thanks Mick

I would soak (macerate) the ingredients in the alcohol for some days. Have a taste every day and when it seems good, filter it though coffee filters or (better) cotton wool. I think the grain alcohol they refer to is likely 75-95 ABV.

Chuck

thanks for that Chuck i will give it a go. Regards Mick

hi all i got this recipe out of a book .(carnt remember witch one)
fennel is a very good substitute for aniseed.

just like apricot kernals for almonds .

i did one with rosehip syrup too very nice looks very good if u get little bottle with diffrent coulors
.m

chill wrote:Pernod is anise based, not fennel based. This might be a little similar in taste, but it won't be like pernod. This will get you much closer: http://chowhound.chow.com/topics/720271

Chuck

Anise, Star Anise[unrelated species]Fennel seed and Licorice root all contain a compound called Anethole, it is this compound that produces the distinctive Aniseed flavour. Any of the above will produce Ouzo Pernod Absinthe flavours, indeed all of the above botanical's are used by commercial distilleries to flavour their products. Absinthe was originally made with green anise, sweet fennel and grand wormwood.