Tuesday, March 6, 2018

Squid Mixes: Cabaret

The cabaret recipe in The New York Bartender's Guide combines gin with Dubonnet rouge.  Angostura bitters and Pernod are added for flavoring with a Maraschino cherry garnish.  While the Dubonnet provides the color, the Pernod is definitely the dominant flavor.

Pernod is an anise-flavored liqueur.  We haven't had much luck with it at our house.  If one is a big black licorice fan, I suppose it's great stuff.  But we are not so much.  My wife didn't even finish her drink.

Oh, well.  They can't all be winners.  If you are a licorice fan and ever find yourself at Chez Squid, I will have drinks to make for you.

12 comments:

  1. My wife makes a special bread at Christmas that has a touch of anise in it. It's really good.
    And we're not licorice people.

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    1. Sounds lovely.

      A hint of licorice is okay. In this drink, it was the dominant flavor and that was not so good.

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  2. You are killing me. All these great drinks that I can not have.
    I like licorice but like fish sauce and sesame oil, licorice or pernod is a strong flavor and a little goes a long way.
    Love to try the Christmas Bread Andrew talks about. Must look for a recipe. It sounds Italian. My Mum use to make a Polish Poppy Seed sweet bread that was so good. Gosh now I am hungry.

    cheers, parsnip

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    1. Definitely a little goes a long way, as there really isn't much Pernod in the drink. I thought the bitters might compete a bit more in the flavor arena but not so. More on bitters next week...

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  3. I gotta say you had me until you said black licorice. It’s definitely an acquired taste.

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  4. I have not had this before- but alas, I do not like black licorice. So- I don't think this is for me either. Thanks for sharing!
    ~Jess

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  5. Sounds good! I would love to try this.

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    1. Stop by the next time you're in Vermont, Nas.

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