Herbsaint is a brand name of anise-flavored liquor, originally made in New Orleans, Louisiana.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 eventually modified in the 1970s, when Herbsaint was bottled at 90 proof, producing the modern Herbsaint available today.

If the letter r is removed, "Herbsaint" is an anagram for "Absinthe."

Herbsaint Frappé

iba =
source =
sourcelink =
name = Herbsaint Frappé

caption =
type = cocktail
flaming =
anise = yes
served = shaken
garnish = frosted glass
drinkware = highball
ingredients = *One part Herbsaint
*One part soda water
*Half teaspoon simple syrup or sugar
prep = Stir together with plenty of ice, then strain into a very well chilled glass. Serve very cold.
notes =
footnotes =
Herbsaint was and still is used in several cocktails. The most famous of those is the Herbsaint Frappé.

* Pour two ounces of Herbsaint into a thin six-ounce glass.
* Fill the glass three-quarters full with cracked ice.
* Add a half teaspoon of simple syrup or sugar and two ounces of carbonated or plain water, then fill glass with more cracked ice.
* Stir, using a long-handled spoon with up and down motion until outside of glass is well frosted.
* Strain into another glass that has been chilled.
* Remove the ice from the original glass.
* Now pour the Herbsaint frappé back into the well frosted glass and serve.

ee also

* Absente
* Absinthe
* Pastis

External links

* [http://www.oxygenee.com/Herbsaint.pdf 1944 promotional booklet for Legendre Herbsaint] — Cocktail recipes and a brief history of Legendre herbsaint and the old absinthe house in New Orleans (1.76MB PDF format)

Wikimedia Foundation. 2010.

Look at other dictionaries:

  • Oysters Rockefeller — consists of oysters on the half shell that have been topped with various other ingredients (often parsley and other green herbs, a rich butter sauce and bread crumbs) and are then baked or broiled. History Oysters Rockefeller was created at the… …   Wikipedia

  • List of cocktails — Contents 1 Cocktails with absinthe 2 Cocktails with beer 3 Cocktails with brandy or cognac …   Wikipedia

  • Sazerac (cocktail) — WPMIXInfobox iba = name = Sazerac caption = type = cocktail flaming = absinthe = yes brandy = yes rye = yes served = straight garnish = Lemon peel drinkware = old ingredients = *Two parts brandy or rye whiskey *One dash Peychaud s Bitters *One… …   Wikipedia

  • List of liqueurs — For a list of national alcoholic drinks by country, see List of national liquors. A selection of liqueur bottles. Contents …   Wikipedia

  • James Beard Foundation Award — The James Beard Foundation Awards were established in 1990 and are often called The Oscars of Food. [http://www.foodandwine.com/articles/tribute james beard uncensored] Held on the first weekend in June, formerly held in May, the Awards ceremony… …   Wikipedia

  • Rum Swizzle — Bermuda Rum Swizzle A Rum Swizzle, as served in Bermuda Type Cocktail Served On the rocks; poured over ice …   Wikipedia

Share the article and excerpts

Direct link
Do a right-click on the link above
and select “Copy Link”

We are using cookies for the best presentation of our site. Continuing to use this site, you agree with this.