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the International Anise Spirit
 



 

The Jellybean
Thomas McCarthy of the Global Dish Caterers – Philadelphia, PA

Yield: 1 Serving

Ingredients:

  • 1 ½ ounces Pernod
  • 1 ½ ounces Soho Lychee Liqueur or Dita
  • 5 ounces Jarritos Pineapple Soda

Method:

Combine Pernod and Soho Lychee Liqueur over ice in a rocks glass. Fill with pineapple soda, stir, and garnish with a lime twist.

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  • Drinks Party
  • Forum: Mixing Cocktails with Pernod

  •    Published: December 2005
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