Herbsaint Legendre Absinthe
Herbsaint Legendre Absinthe. 50% ABV. Herbsaint is a brand name of anise-flavored liquor, originally made in New Orleans, Louisiana.
Herbsaint first appeared in 1934. It was the creation of J.M. Legendre and Reginald Parker of New Orleans, who learned how to make absinthe while in France during World War I. It first went on sale following the repeal of Prohibition, and was unique in its category as an absinthe substitute, as opposed to a pastis. Although Herbsaint was originally produced under the name "Legendre Absinthe" it never contained wormwood. The Federal Alcohol Control Administration at the time objected to the use of the word Absinthe so it was changed to Legendre Herbsaint. The Sazerac Company bought the J.M. Legendre & Co. in June 1949. Herbsaint was bottled at 120 proof and 100 proof for many years, but was first modified in the mid 1950s, when Herbsaint was bottled at 100 proof and 90 proof. By the early 1970s the proof was standardized at 90 proof, producing the modern Herbsaint available today. December 2009 will see The Sazerac Company debut Herbsaint Original, using J.M. Legendre's original formula.
The name Herbsaint has its origins as a French/Creole term for Wormwood, or Artemisia Absinthium, meaning "The Sacred Herb", or "Herbe Sainte".
1/2 teaspoon absinthe, or Herbsaint (a New Orleans brand of anise liqueur)
1 teaspoon of simple syrup (or 1 sugar cube or 1 teaspoon of granulated sugar)
4 dashes Peychaud's bitters
1 small dash, a scant drop, of Angostura bitters (extremely optional; some feel it helps open the flavors, but traditionalists may leave it out).
2 ounces rye whiskey. Strip of lemon peel