Pernod Fizz

The Pernod Fizz turns anise-forward Pernod into something light and celebratory by building it with champagne and fresh mandarin juice over crushed ice. It is closer to a spritz than a stiff cocktail: easy to drink, lightly aniseed and citrusy enough to keep the champagne from feeling like an afterthought. Poured into a wine glass and finished with a cherry and an orange slice, it looks the part at a holiday table or a warm-weather brunch.

Pernod belongs to the same anise family as absinthe and pastis, and it tends to divide people. Some love the licorice note and some avoid it entirely, which is exactly why stretching it with champagne and citrus works so well. The bubbles and mandarin soften the anise without erasing it, making this a friendly entry point for anyone curious about Pernod who has not warmed to it straight or with water.

Glass: White wine glass | Strength: Light | Serves: 1 | Prep Time: 3 minutes

Bartenders tip: Add the champagne last and pour it gently. Stirring hard only costs you the bubbles. If mandarin juice is hard to find, fresh orange juice with a small squeeze of lemon gets you close, since mandarin is sweeter and rounder than standard orange. Blood orange works beautifully in winter for a deeper color. A dry brut champagne or cava keeps it from getting too sweet.