Over the years, the Sazerac company changed the recipe for Herbsaint. The proof was lowered from 100 to 90. The fresh herbs were replaced with extracts. Except for a few loyal drinkers, today it’s mainly used for cooking. The legalization of true absinthe in 2007 made Herbsaint even less popular as a cocktail ingredient. Two years ago, Kevin Richards of the Sazerac Company found the original recipe. While absinthe is made by distilling the bitter Artemisia absinthium and other herbs, Herbsaint infuses the herbs into a base spirit. A sack filled with herbs, not unlike a giant teabag, is steeped in the alcohol. Because the herbs, such as mugwort (Artemisia vulgaris), are not distilled, more of their flavor survives in the final product.
Prohibition is finally over! Introducing Lucid, Absinthe Superieure. Lucid is distilled by world renowned Absinthe distiller T.A. Breaux at the historic Combier distillery in Saumur, France, in the heart of the Loire Valley, using apparatus designed by Gustav Eiffel in the mid-1800’s. Pour 1.25 – 1.5 oz of lucid into an appropriate glass. Place a sugar cube atop a flat, perforated spoon that rests on the rim of the glass (using the sugar and spoon are optional). Slowly drip 4-5 oz of ice cold water on top of the sugar cube (or directly into the glass), which slowly dissolves into the Absinthe. The cold water causes Lucid to louche (“loosh”) into an opalescent cloud as the herbal essences emerge from the Absinthe and perfume the room.
St. George Absinthe Verte is the result of years of patient experimentation in herbal distillation. Its complexity comes from teh use of fine brandy, star anise, mint, wormwood, lemon balm, hyssop, meadowsweet, basil, fennel, tarragon and stinging nettles.