Pernod: The Spirit that Shaped French Aperitif Culture

Pernod was established in 1805 by Henri-Louis Pernod in Pontarlier, France. Originally producing absinthe, the company adapted after absinthe's 1915 ban by creating their signature anise-based spirit.

The modern Pernod formula was developed in 1938, combining star anise, fennel, and licorice with other herbs and spices. This recipe maintained the essence of their original spirit while meeting new regulations.

During the early 20th century, Pernod became synonymous with pastis, the anise-flavored spirit that replaced absinthe in French culture. The brand's success led to the creation of Pernod Ricard in 1975 through a merger with Ricard.

Pernod's production techniques evolved while maintaining traditional flavor profiles, establishing itself as a benchmark for premium anise spirits.

Pernod helped establish the French aperitif culture globally, particularly in Mediterranean countries. The ritual of adding water to create the characteristic louche effect became iconic.

The brand's influence extends beyond pastis, with Pernod Ricard becoming one of the world's largest spirits companies, though the original Pernod remains central to their identity.

While traditionally served with water and ice, Pernod features in several classic cocktails.

• Perroquet

  Classic combination of Pernod with mint syrup and water

• Tomate

  Traditional mix of Pernod with grenadine syrup and water

• Mediterranean Mule

  Modern twist combining Pernod, ginger beer, and lime juice

• Sazerac

  Historic New Orleans cocktail using Pernod as an essential rinse

Today, Pernod maintains its position as a premium anise spirit while adapting to contemporary tastes. The brand has introduced new serving suggestions and cocktail applications.

Production continues at their facility in Thuir, France, where traditional methods meet modern technology. Pernod remains essential to the French aperitif hour while expanding its presence in global cocktail culture.