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Old 07-03-2015, 11:52 AM   #6754
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Originally Posted by PonceauRed View Post
You guys are killing me here. Pernod isn't an absinthe's an anise-flavored liqueur called pastis that you dilute with water. Typically one part pastis to five parts cool water, but it's common to just put a jug of water on the table as everyone likes theirs a bit differently.

The liqueur will become cloudy after dilution because it contains terpenes (oils) that are insoluble in water. Generally it's consumed without ice, even though it's a warm-weather refreshment, but if you add it, do so after adding water - otherwise the temperature drop will cause crystallization of anethole, which contributes the anise flavor to pastis.

That's your episode of kitchen chemistry for today.
A. It was covered that is is a liquor.
B. You should cite sources when you cut and paste them.
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Last edited by chapstien; 07-03-2015 at 12:14 PM.
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