Crafted in New Orleans just after the repeal of Prohibition to take the place of still-outlawed absinthe, Herbsaint became an essential ingredient in America's first cocktail, the Sazerac.
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1/2 tsp. Herbsaint (or Pernod)
1/4 cup bourbon (such as Maker's Mark)
1 Tbs. simple syrup
2 to 3 dashes Peychaud's Bitters
1 lemon twist
Swirl the Herbsaint inside a rocks glass, making sure it coats the sides. Fill the glass with crushed ice and set aside. In a cocktail shaker half-filled with ice, sitr together the bourbon, simple syrup, and bitters, and stir well. Strain into the glass, drop in the lemon twist, and bang it back!
Photo: Scott Phillips