Pernod is a beautiful french liqueur that can be super hard to find!
If you are following a french recipe when this ingredient comes up, have no fear! There are alternatives to choose from. The drink itself has a star anise flavour, which is like a warm liquorish.
With this in mind we can show you the best substitute for pernod in cooking!
1. Pastis – Great For Seafood Dishes – Anise & Liquorice Flavoured
As we said before, Pernod is a star anise flavoured liqueur. This means the perfect substitute would be another star anise pairing. If you’re cooking a seafood recipe, we suggest Pastis.
Pastis is made by the same company as Pernod, and they even have the same flavours. Their main difference is the alcohol content. If you’re happy to use a stronger liqueur in your meal, then Pastis is the choice for you!
2. Absinthe – Great For Red Meat Dishes – Anise, Fennel & Liquorice Flavoured
If you were struggling to find Pernod, then you might find it hard to find Pastis too. In that case, we need to suggest something a little more accessible. Absinthe is a common drink found in most European countries, and it is another anise flavoured liqueur.
Along with the expected ansie flavouring, you can also find fennel and other herbs. This rooty taste is what gives Absinthe it’s distinct green colouring.
If the bright colour doesn’t seem off putting in your dish, then you’re in for a treat. Absinthe is a super strong drink which is why most people serve it with a mixer. If you use it in your dish, only use a couple drops for the same Pernod effect.
3. Ouzo – Great For Seafood Dishes – Anise & Fennel Flavoured
Ouzo is a very famous Greek drink! It is so rich in history that the European Union protected the beverage! This means that Ouzo can only be made in Greece. Any other attempt to re-create this fantastic liqueur will have to be named something else.
Although Ouzo is made from grapes, you don’t tend to taste that delicate flavour. Instead you will get hints of anise, fennel, coriander and mint.
Unlike our other two substitute suggestions, Ouzo has a lower alcohol content than Pernod, so you don’t need to burn off the drink for long. In fact, you can add it to the dish at a late stage of cooking, just like most Pernod recipes suggest.
4. Sambuca – Great For Seafood Dishes – Anise & Liquorice Flavoured
Sambuca is an Italian drink, which is a lot sweeter than the others on our list so far.
The anise and liquorice flavours in this liqueur are what makes this beverage a perfect substitute for Pernod. Especially if you pick the white versions.
Sambuca can come in red and black varieties, but these will have alternative flavours that aren’t as pure as the white. Although they are delicious by themselves, they won’t be a good replacement for Pernod.
5. Anisette – Great For Baking – Anise Flavoured
Anisette is mainly made from Anise, making it the closest flavour to Pernod. However, the reason why we didn’t put this liqueur first is because of it’s sweet taste.
You can expect Anisette in recipes for baking or sweet treats but not much else. Anisette is almost like a syrup it’s so sweet.
If your recipe calls for lots of sugar, or if you have a sweet tooth, then you can use Anisette. We suggest removing some of the other sugary ingredients to balance out the sweetness.
6. Vodka – Great For Seafood Dishes – Sweet Flavoured
Across Europe, you’ll find many recipes which include vodka. The Italians put it in their pasta, the French put it in their seafood, and the Greeks put it in their tomatoes. Vodka can go anywhere.
Because of its clean taste, vodka is particularly great with seafood that has a delicate flavour.
7. Lemon Juice – Great With Most Dishes – Sour Flavoured
If you are hoping for a non-alcoholic substitute for Pernod, then we suggest using lemon juice.
Like vodka, there isn’t a liquorice or anise flavour in the juice, but there is a neutralising element.
Whatever dish you are creating, lemon juice can balance the flavours and give you a zesty kick at the same time.
8. Whiskey – Great For Red Meat Dishes – Sweet & Smoky Flavoured
You can often find whisky in European and Russian recipes that are centred around red meat. However, a sweet whiskey would also do well with seafood.
Overall the flavour will be darker than Pernod, but it can still complement your dish well.
Admittedly, the taste will be strikingly different, but if you are happy to create a separate flavour from the original recipe you’re following, then take this delicious gamble.
Summary
Depending on what recipe you are following and the flavours you hope to achieve, pick one of our 8 substitutions. One of these will do something amazing for you!