5/10/10 5/07/10 An Inside Look at Pernod's Absinthe Dinner An Inside Look at Pernod's Absinthe Dinner May 7, 2010 by partysugar I Want More! Get our Living newsletter by tapping the button below. Instant Subscribe Comstock Saloon Emperor Norton 1, a beloved San Francisco drunk, watches guard over the bar. Comstock Saloon Why does it look like everyone is snapping photos? Because they are a bunch of hungry journalists excited to see the much-hyped-about space. Comstock Saloon The decor is very vintage. Comstock Saloon I love this wallpaper. I wonder if Casa knows who it's by? Comstock Saloon Owner and barman Jeff Hollinger pours the first round of absinthe drinks. This one, called the Duchess, is a mixture of sweet and dry vermouth with absinthe. Comstock Saloon Aren't the glasses beautiful? Comstock Saloon The menu of drinks served for the special event. Comstock Saloon The Turf Cocktail was potent but delicious. Comstock Saloon Addictive fried fava beans tasted like buttered popcorn. Our Ride To ensure that no one was driving drunk, Pernod provided three elegant vintage cars to take the group from one place to the next. It was really fun! Fifth Floor: First Bite When we sat down to dinner at the Fifth Floor, there was a spoon topped with a delectable carrot on each plate. First Course The Arles Sunflower combined Absolut mandarin with pineapple gum syrup and absinthe. The resulting drink was both refreshing and citrusy. First Course A crudo of hamachi and halibut sashimi was lightly seasoned with lime, olive oil, and agave. Fifth Floor Steven Liles, the magnificent barman at the Fifth Floor, explains his cocktail to the crowd. Second Course The Glowing Heart (SF) was my favorite drink. A mixture of gin, absinthe, pear liqueur, and citrus juice, it was complex but delightful to drink. Second Course The only thing wrong with this pork belly with white asparagus and English pea pancake was the fact that I wanted a portion twice the size! It was excellent. Third Course The Rising Road consisted of whiskey, absinthe, and sloe gin, making it one very strong concoction. Third Course Luckily, the rich sweetness of the dessert, a chocolate fondant cake and popcorn ice cream, cut the potency of the cocktail.