Herbsaint

Then whisk in mayonnaise, buttermilk, heavy cream, reduced Herbsaint and 2 tablespoons Herbsaint straight from the bottle.

Dressed for Fall 2011

Make dressing: Add 1 cup Herbsaint to small saucepan, place over medium heat and simmer until reduced to 1 tablespoon, about 10 minutes.

Dressed for Fall 2011

The chef's first attempt at making vinegar began after Hurricane Katrina, when he and co-owner Donald Link inherited multiple cases of spoiled red wine from Herbsaint, Mr. Link's other restaurant.

Vinegar-Braised Chicken With Greens Kitty Greenwald 2011

Fried Oysters With Spinach Salad and Herbsaint Dressing According to chef Mitchell Rosenthal, the key to this dish's success is finding plump oysters and frying them until crunchy on the outside and silky in the center.

Dressed for Fall 2011

In the 1950s the original Herbsaint was replaced by a slightly sweeter, less complex version.

Absinthe Makes the Heart Grow Fonder 2010

Pasternack was in New Orleans last week to show the flag and to go fishing with Donald Link, the James Beard award-winning chef-owner of Herbsaint, Cochon, and others.

Catch of the Day 2010

The cognac long ago morphed into rye, and the locally made Herbsaint replaced the absinthe after the ban.

Absinthe Makes the Heart Grow Fonder 2010

Now, in addition to absinthe, the original Herbsaint is back on the market.

Absinthe Makes the Heart Grow Fonder 2010

Meanwhile, Harry Shearer told the world that at Herbsaint, “the shrimp and tomato bisque and the shortribs just as delectable as in pre-K days.”

Eric Schmeltzer: There Are Crucial Issues In New Orleans, Is Harry Listening? 2008

In time rye whiskey, more popular and cheaper, was substituted for the brandy, and Herbsaint, a local anisette first sold in 1933 as an absinthe substitute (absinthe was banned in 1912) came to be used for the swirling.

The Sazerac 2006