Herbsaint: about the drink, composition, aroma and taste + cocktail recipe
About the drink
Absinthe - A fairly young strong drink, which at one time rapidly gained popularity, was a drink of writers and other representatives of creative professions. However, the sharp rise was followed by a fall - widespread bans against the background of addiction to the drink, alleged hallucinogenic effects, and alcoholism among the proletariat and elite.
J. Marion Legendre, a New Orleans pharmacist, was looking for an alternative to the banned absinthe. In 1934, he created Herbsaint Original, a whiskey-based liqueur with 50% strength and a bright anise flavor. The drink turned out to be very similar to absinthe, but it did not contain wormwood.
At first, the drink was called "Legendre Absinthe", which was supposed to promote sales and increase popularity, although it did not reflect the real composition of the drink. However, dissatisfaction with the name of government agencies, which was expressed quite clearly, forced the name to be changed to what we know today - Herbsaint.
Herbsaint very soon gained well-deserved popularity and became an invariable component of the classic Sazerac cocktail, as a result of which the Sazerac company, the manufacturer of the missing cognac, bought the rights to the liquor in 1949. Today, it is produced according to its original recipe, delivered to stores in its classic bottle with the original label from the years of its creation.
Composition of Herbsaint absinthe
The full composition of the drink is kept secret, but some components are known - anise, angelica, lemon balm, liquorice, fennel and chamomile.
The aroma and taste of Herbsaint
The aroma of the liqueur is bright, revealing hints of anise, dried flowers and liquorice, which are complemented by notes of medicinal and spicy herbs.
The taste is slightly sweet, full-bodied and spicy, dominated by anise, with a long aftertaste filled with nuances of medicinal herbs.
How to drink Herbsaint
Herbsaint can be consumed as part of cocktails, as well as an aperitif or digestif, while it is diluted with water 5-6 times.
Recipe for the famous Sazerac cocktail with Herbsaint
50 ml of cognac or 50 ml rye whiskey or bourbon
2 drops of Pichot bitters (Peychaud's)
1 cube of cane sugar
10 ml of Herbsaint
25 ml spiced rum
Ice
Mix all the ingredients in a rocks glass and garnish with a lemon zest.
Update: 21.06.2021
Category: Absinthe