Thirsty Thursday's second installment features Absinthe

We are on an absinthe kick. The licorice liquor is an acquired taste for many, including us. When we first tried it several years ago, we weren’t a fan. However, here’s a tasty way to ease your way into what we’ve discovered is quite refreshing and perfect for spring.

This recipe is from memory as we were unable to find reference to it online. The Sir Saint cocktail was a finalist in the 2009 Tales of the Cocktail/Times Picayune “Drink Like a Saint” contest to celebrate the New Orleans Saints making their debut in the 2009 Super Bowl.

Sir Saint Cocktail

Think of this as a mojito, but instead of rum, use absinthe.

1 oz. Absinthe (we like Herbsaint)

1 oz. fresh lime juice
½ oz. simple syrup
2 oz. ginger ale or ginger beer
raw sugar
Mint

Muddle mint in the bottom of a shaker with a touch of raw sugar; add absinthe, lime juice and simple syrup. Add ice and shake it baby! Then pour into a double old fashioned glass over ice and top with ginger ale/beer. Garnish with mint and lime. Enjoy!

We’re hoping Mickey Loomis’ press conference today means that Drew Brees’ contract is a done deal. Fingers crossed.  

On a side note, LRA VP of Communications Wendy Waren and her husband were the runners-up for originality in the Drink Like a Saint contest with the “Black and Gold Air Raid.” With a generous measure of Cruzan Black Strap Rum and honey liqueur Barenjager, a touch of orange flower water and club soda, the strength was tamed and it tasted almost like chocolate.

Thirsty Thursday series celebrates the Sazerac

It’s only fitting that the first installment of the Louisiana Restaurant Association’s “Thirsty Thursday” series features the Sazerac. The three main ingredients of this cocktail—Sazerac Rye Whiskey, Herbsaint and Peychaud Bitters—have deep roots in the tradition and culture of New Orleans.

The Sazerac is a remarkably simple cocktail and was created in New Orleans. It has been credited to Antoine Peychaud, a Creole apothecary who hailed from the West Indies and lived in New Orleans in the 1800s.

According to legend, Peychaud served his drink in the large end of an egg cup that in French was a coquetier. The American pronunciation of coquetier is cocktail, however evidence indicates that the cocktail predates Peychaud’s creation.

Vintage Herbsaint Ad calls for Herbsaint when Absinthe
is called for following U.S. Government ban dues to
absinthe health concerns.

May 12 is the birthday of J. Marion Legendre, an apothecary-turned-entrepreneur and the creator of the anise-flavored liqueur brand Herbsaint—a staple in the Sazerac, but only by a rinse of the glass. Legendre learned about absinthe and pastis while stationed in France during WWI. Upon his return to New Orleans after the war, he secretly made absinthe in his Uptown home during Prohibition.

His launch of Legendre Absinthe was a dream come true for him. Sadly though, just months after launching his product, the U.S. Government forced him to remove the word absinthe from his brand name amid concerns that absinthe could have detrimental effects on people’s health. Legendre quickly re-named his product Herbsaint and launched an aggressive marketing campaign that called on people to “Drink Herbsaint Wherever Absinthe is Called For.”

The ingredients for a Sazerac cocktail are Sazerac Rye,
Herbsaint, Peychaud's bitters, simple syrup and lemon!

To commemorate Legendre’s birthday (a little early), we broke out the Sazerac and Herbsaint and invited a few friends for a tasting.

We referenced the Imbibe magazine recipe which calls for:

2 oz. rye whiskey
1/2 oz. simple syrup
2 dashes Peychaud's bitters
Absinthe or Herbsaint
Ice cubes
Tools: mixing glass, barspoon, strainer
Glass: cocktail or rocks
Garnish: lemon twist

Give chilled glass an absinthe or Herbsaint rinse and set aside. Stir other ingredients in a mixing glass, strain into the chilled glass and garnish.