The name alone made me want to try this, but realising that it used both ice cream and Pernod? Well, that was me sold; I was in the freezer looking for the Carte D’Or faster than you could say ‘Do we have the ingredients to make this?’.
As my fiancé hates anything that’s anise flavoured, I haven’t had the opportunity to use my Pernod for a long time. In fact, I recently gave away one of my unopened bottles because I knew it would be a rare occurrence that I would be able to enjoy it as it should be enjoyed. I still have half a bottle stashed in the back of the bar though which is reserved for special occasions such as this; the chance to make my first Pernod cocktail.
This is a blended cocktail made with both ice and ice cream. Ideally, it’s probably best served in summer or on warmer days, unless you’re immune to the cold or don’t mind wearing gloves whilst enjoying a cocktail in which case, go right ahead and power through the freezing feeling because it is worth it.
Although anise is usually a flavour which dominates others, the combination of amaretto and ice cream calms the Pernod and helps bring it into the fold which results in a well-rounded and multi-layered drinking experience where you can taste and appreciate every individual flavour. The ice cream and thick-yet-silky texture of the drink also makes it feel decadent – like you could be reclining on a sun lounger on a yacht somewhere in the Caribbean instead of on your sofa binge watching Netflix, although if i’m being entirely honest I would 100% prefer the latter any day but still, it’s nice to dream sometimes.
If anything else, the Velvet Voodoo is a great excuse to have a bit of ice cream and that’s aces in my book. Somehow it’s easier for me to justify having a cup of ice cream in a drink instead of an ounce of double cream, but I am a mystery wrapped in an enigma. Just don’t ask me to think too carefully about my life choices.
♦ 1 ½ ounces white rum
♦ ½ ounce Pernod
♦ ½ ounce amaretto
♦ ¼ cup vanilla ice cream
♦ ½ cup of ice
Chocolate shavings or Cocoa Powder
Combine all the ingredients except for the chocolate in a blender and blend until smooth. Pour into a chilled cocktail glass (yes, this may be slightly redundant given the use of ice cream and ice, but go hard or go home) and garnish with a sprinkle of cocoa powder or a heavy heaping of chocolate shavings.