![]() We invite you to see why we truly consider Nouvelle-Orléans Absinthe Supérieure to be "L'esprit du Vieux Carré". A bracing, aromatic, spirit-forward drink. In 1815 the ground floor was converted into a saloon known as 'Aleix's Coffee House. The building was erected in 1806 to house an importing firm. The light, stimulating mouth feel and delectable floral finish of Nouvelle-Orléans Absinthe Supérieure present the connoisseur with a unique perfume and texture that disappeared along with the artisanal bands almost a century ago. Sazerac, a classic New Orleans cocktail made with absinthe, rye whiskey, simple syrup, and Peychauds bitters. The building that now houses the Old Absinthe House has a rich history. Its unique distillation of stimulating “herbes toniques” is just what the Belle Époque chimistes prescribed for various subtropical ailments. Breaux, and its heritage is rooted in the original Absinthes that made the Sazerac cocktail and Absinthe Frappé famous. or did it? This exquisite Absinthe represents the inspired work of native New Orleanian T. It is still an all time favorite that convinces with a. Unfortunately, it all came to a halt with the U.S. This was the first Jade Absinthe that was launched by Ted Breaux. By the advent of the 20th century, cafés such as the famous Old Absinthe House were making a name for themselves by cooling the humid summers with Sazeracs, Absinthe Frappés, and even the occasional Absinthe crème de glace. The popularity of Absinthe surged in French-speaking Louisiana, and when Henri Degas and Oscar Wilde arrived in New Orleans in the latter part of the 1800s, they had no trouble finding imported French and Swiss Absinthes among other familiar comforts. French-speaking travelers and immigrants alike carried their taste for Absinthe to this vibrant port city, and before long, French apothecary Antoine Peychaud was doling out 'healthy' Absinthe-laced cocktails from his Royal Street shop. As the popularity of Absinthe swept through France during the mid 19th century, the “Green Fairy” began making her way over to the “Paris” of the New World: Nouvelle-Orléans (New Orleans). The recent return of absinthe to the market has renewed interest in the early Herbsaint, and with assistance from Houston-based Herbsaint collector Jay Hendrickson (profiled by Robert Simonson in the March/April issue of Imbibe ), Sazerac is releasing a version of Herbsaint made from the 1930s formula, complete with a label based on the original.
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