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A Punch That Packs Absinthe

Green Beast Punch

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I have a good friend who orders drinks from bartenders like this: “I’ll have anything you want to make me. But no absinthe!”

Poor absinthe: It has the polarizing flavor of black licorice that many people either love or hate. I happen to love it, so I was excited to see this recipe for an absinthe punch from Pernod.

You may know Pernod as an anisette liqueur rather than an absinthe. This is because way back when absinthe was made illegal at the beginning of the 1900’s Pernod absinthe became Pernod anise liqueur to stay in business. Now that absinthe is legal again, Pernod makes both products.

Notice in the recipe below that we add water to the drink – unusual but very important in the case of absinthe. Pernod absinthe is 68% alcohol as opposed to the 40% of most spirits. Some absinthes are even higher in proof, so if you use another brand (Kubler and Lucid are two delicious options) add more or less water depending on the proof of the absinthe.

Cucumber, lime, and anise are a terrific and cool combination on hot summer days. And if you can’t convince your absinthe-avoiding friends to split a punchbowl full of this cocktail, the proportions work for single drinks too.


Pernod Absinthe’s Green Beast Punch

1 part Pernod Absinthe
1 part fresh lime
1 part simple syrup
4 parts water
Thinly sliced English cucumbers

Build in a punch bowl or Collins glass over ice. Stir gently and garnish with cucumbers.


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