.On 5th December 1933, after nearly 15 years of intoxicating liquors being outlawed, the 18th Amendment was repealed by the 21st Amendment, effectively ending Prohibition. This is the same day that J. M. Legendre launches Legendre Absinthe. As Legendre Absinthe, unlike many of it competitors (such as whiskey), did not need barrel aging, Legendre was able to be have stock for the market before his rivals. Legendre Absinthe was marketed as a legal alternative to absinthe (Absinthe having been banned in the US 1912).
The company was sold to the Sazerac Co. (who now make Buffalo Trace) 1949 and they have continued to produce it since. But (like Pimm’s, Galliano and Lillet before them) Herbsaint’s recipe was modified and this gave it a greater focus on star anise.
Herbsaint Legendre (2009)
To mark the 75th Anniversary of Herbsaint the Sazerac Co. decided to release a variety of Herbsaint based on the original recipe. The company dug out the recipe from their archives and, with the help of Jay Hendrickson, a (if not the) leading authority on Herbsaint, created a reproduction. Mr. Hendrickson has a collection of Herbsaint bottles and memorabilia and so kindly provided some sealed samples from his collection (of Herbsaint Legendre made using the original formula) to taste and compare against the new (old) product. They had a match.
#1) With water
Add 2 measures of Herbsaint Legendre to an absinthe glass and add ice water until Herbsaint changes to cloudy.
Rather tasty cool and full of flavour, strong anise, like pastis, along with some more complex herbal notes. Reminds me of the Blackjacks (an aniseed confection).
1tbsp Whiskey, 1tbsp Lemon Juice, 2tbsp Orange Juice, 1tsp Sugar; shake with ice and add to a cocktail glass to which two dashes of Herbsaint Legendre has been added
Simply delightful! Complex with lots of flavours that weave within each other; warmth and flavour of rye whiskey, tartness from the lemon juice and the anis and herbal elements from the Herbsaint, the entirety of which is given a fresh edge from the orange juice. Highly recommended.
30ml Herbsaint Legendre
10ml Genuine Grenadine*
Shake with Ice
Strain into a small cocktail glass
*Flavoured with Pomegranate and not just red berries.
Better than I expected; quite with some pomegranate, but all rather sticky. OK, but there are much better ways to enjoy Herbsaint.
Rather lovely, smoothness of rye whisky, which matches the sugar and the bitters. The flavours of Herbsaint surround the other flavours of the drink with a touch of anis. well balanced and superb. A favourite of mine.
20ml Dry Gin, 25ml Lemon Juice, 15ml Lime Juice Add sugar to taste;
Shake this with ice and then strain into a tall glass,
Top up with soda water, add a dash of Herbsaint Legendre and garnish with citrus fruits
Cooling with a touch of anise as well as being citrus and fresh. Despite only having a dash of Herbsaint, the flavour of the spirit still came though well. This is not a million miles away from a fruit cup and it was just as tasty and refreshing.
Fill a tall-thin glass with cracked ice
Add 30ml of Herbsaint Legendre
Top up with 60ml Coca Cola,
Stir lightly and “serve sizzling”
I actually really liked this; it was very cooling and refreshing, with distinctive notes of the Herbsaint at the beginning and cola on the finish. I could drink quite a few, but couldn’t shake the feeling that this was a bit of a waste of the Herbsaint.
#7) Herbsaint Bracer
Interestingly, the citrus oils made a little vortex on the surface of the drink. The flavour was initially of anise, a bit like Army & Navy sweets, and the herbal notes of the vermouth. This is just to my taste: there were strong liquorice and herbal flavours throughout and it was perfectly chilled. It was certainly bracing and had a very strong, yet fantastic flavour.
1tsp Benedictine, 2tbsp Legendre Absinthe, 4tbsp of water; Shake with ice until frosted-strain into small glass and serve.
This recipe was added as a comment to our article on Hindenburg Cocktails.
To me, this is the Herbsaint equivalent of a Martini; it has the same grace and elegance. There are notes of black liquorice and anise and it is cool, crisp and delicious. It was possible that the one that I made was a touch too dilute, but it was still packed with flavour. Mrs. B found it delightful and I had some trouble getting the glass back for another taste!
My sincere thanks to Mr. Jay Hendrickson, absinthe historian and Herbsaint specialist, for is help with the history and especially the recipes. Thanks also to the Sazerac Company.