Pernod Bourbon Spritz Recipes

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PERNOD-BOURBON SPRITZ



Pernod-Bourbon Spritz image

An aperitif like this Pernod-Bourbon Spritz (pictured on the right) helps to stimulate the appetite, just the thing for before a celebratory feast like Thanksgiving. The two powerful ingredients, anise-flavored Pernod and caramely bourbon, are tempered by the addition of club soda and plenty of ice. A few drops of Angostura bitters brings it all together.

Provided by Shira Bocar

Categories     Food & Cooking     Drink Recipes     Cocktail Recipes

Time 5m

Yield Serves 1

Number Of Ingredients 6

Ice
1/2 ounce Pernod liqueur
1/2 ounce Bourbon whiskey
2 to 3 dashes Angostura bitters
3 ounces club soda, chilled
Lemon twist, for serving

Steps:

  • Place 1 large ice cube in a rocks glass or fill halfway with ice. Add Pernod, bourbon, bitters, and soda. Stir once and garnish with lemon twist; serve immediately.

APPLE-BOURBON POTPIES



Apple-Bourbon Potpies image

You can substitute whiskey, rum, or rye for the bourbon. If you cannot find all-butter puff pastry, you can use other types of puff pastry and bake at 400 degrees. The apple filling can be made a day ahead and stored in the refrigerator; bring to room temperature before using.

Provided by Martha Stewart

Categories     Pie & Tarts Recipes

Time 1h10m

Yield Makes 6

Number Of Ingredients 11

4 pounds apples, preferably a combination of Granny Smith and Rome, peeled, cored, and cut into eighths
1 cup sugar
2 tablespoons fresh lemon juice
3/4 teaspoon coarse salt
1/2 teaspoon ground allspice
6 tablespoons unsalted butter
1/3 cup bourbon
2 tablespoons all-purpose flour, plus more for dusting
1 pound thawed frozen all-butter puff pastry
1 large egg, beaten
Vanilla ice cream, for serving (optional)

Steps:

  • Preheat oven to 375 degrees. In a large bowl, toss together apples, sugar, lemon juice, salt, and allspice. In a large straight-sided skillet, melt 3 tablespoons butter over high heat. Add half of fruit mixture and cook, stirring, 5 minutes. Reduce heat to medium-high and cook until fruit is softened, about 5 minutes more. Transfer to a bowl. Repeat with remaining 3 tablespoons butter and remaining fruit mixture, then return first batch of fruit mixture to pan. Stir in bourbon, then add flour and cook, stirring, 1 minute. Remove from heat.
  • Divide fruit mixture among six 8-ounce round baking dishes (each 5 inches). Place on a rimmed baking sheet; let cool completely.
  • On a lightly floured surface, roll out puff pastry to a 12-by-8-inch rectangle, about 1/8 inch thick. Cut out six 4-inch squares; place one over filling in each dish. Cut X-shaped vents in tops. Brush pastry with beaten egg. Bake until fillings are bubbling and crusts are golden, 25 to 30 minutes. Let cool 10 minutes, then serve with ice cream.

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2016-11-30 Start with rinsing your serving glass (old fashion, double rock, whatever you got for the event) with Pernod (an anise flavored sprit) note: to save time you can pour some pernod in a small spray bottle and mist the glass prior to serving) Pour all ingredients (except Pernod) in a mixing beaker or pint glass. Add ice and stir for 10 to 15 seconds.
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