Sazerac Cocktail Recipe

In 1934, just after the end of prohibition, a New Orleans pharmacist named J.M. Legendre introduced a product designed to appeal to that city's residents' long-time taste for the anise-flavored absinthe, which had been banned in 1912.

Dubbed "Legendre Absinthe," the spirit—which, contrary to the label, was not an actual absinthe, but rather a wormwood-free substitute—quickly drew the attention of a disapproving federal government, who required him to change the name. Re-released as Herbsaint, the potent spirit has been produced ever since.

Except, as Florence Fabricant once recounted in theNew York Times, a few things have changed over the years. A favorite in cocktails such as the sazerac, Herbsaint was sold to the Sazerac company (makers ofPeychaud's bittersand other spirits) in 1949, and its formula was adjusted, making the product a lower 90-proof and the flavor a heavier hit of oily star anise.

The return of absinthe to the market has renewed interest in the early Herbsaint, and with assistance from Houston-based Herbsaint collector Jay Hendrickson (profiled by Robert Simonson forImbibe), Sazerac released a version of Herbsaint made from the 1930s formula, complete with a label based on the original.

I had a taste of this new-but-old formula and came away impressed. Like other absinthe substitutes such as Pernod and Ricard, the 1949 version of Herbsaint had a flavor heavy with star anise (which closely resembles black licorice), but also a sharp, crisp finish, which made it a useful cocktail ingredient.

The vintage-styled Herbsaint然而,一个更温和、花卉茴香的味道mixed with an herbaceous complexity, and bottled at 100 proof, it offers a more potent delivery of flavor that could prove especially useful in New Orleans classics such as acocktail à la Louisiane. Absinthe is now a staple in my liquor cabinet for many such drinks, but with a flavor that's strikingly similar to classic absinthes and reasonably priced, this Herbsaint replica has earned a spot at the bar. I especially like the old-timey version in a sazerac.

Credited as being among the first true cocktails, the sazerac is a New Orleans original. As stiff as they come, it combines rye, absinthe, and Peychaud's bitters, served, unusually, in a rocks glass without ice. One sip of its hazy, lusty character tells you everything you need to know about living the good life.