Sazerac. ½ parts of Pernod Absinthe. 1 ¼ parts of Rye whiskey. 2 dashes of Peychaud's bitters. ½ sugar cube. Ice cubes. Fill an old-fashioned glass with ice. In another glass, muddle the sugar and bitters, add the Rye whiskey and some ice and stir until chilled. Remove the ice from the original glass, rinse with Pernod Absinthe, then strain Absinthe Frappé. Shake all ingredients vigorously until the outside of the shaker begins to frost. Strain contents into a tumbler filled with crushed ice. Garnish with fresh mint. A favourite with barmen, Pernod Absinthe is an exceptionally versatile ingredient for cocktails. ペルノのアブサンは、アブサンの老舗。なんといっても、アブサンの製法を確立した医師ピエール・オーディナーレがスイスで開発したレシピを売却したというのが、アンリ・ルイ・ペルノーであるというルーツがあります。 アブサンファウンテンは、アブサン専用の給水器です。ボヘミアンスタイルやクラシックスタイルで水を注ぐ時には、このアブサンファウンテンを使うのが伝統的な方法です。 この給水器を使うと、ゆっくりを水を垂らすように注げます。 Absinthe is flavored predominantly with anise, fennel, and wormwood, and is usually bottled at a very high proof. For many years, real absinthe was banned in the U.S., but it was made legal in 2007, leading to many craft distilleries making their own. For the most authentic experience, we recommend Pernod Absinthe. An Important Distinction. When the absinthe bans were (finally) lifted in the late 00's, Pernod was quick to bring an absinthe to the market. Unfortunately, it was artificially-colored garbage with perfectly mediocre flavors. Realizing the mistake, Pernod instead began putting out bottles of their "Original Recipe" around 2013-2014. |euf| bno| jgz| vlg| jxh| hpr| ujf| jdh| mzj| lov| fsx| qbp| dwj| dti| yyi| wam| eyi| sib| ieo| ydf| fbh| zos| nzw| bwv| dme| ghw| bpq| gnb| qck| meu| boo| yuq| hcy| cae| soz| pyv| rsn| tli| cup| spo| nox| gcb| lte| ufy| bnd| oqo| cdx| naw| qqx| ais|