Herbsaint
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Herbsaint is a brand name of anise-flavored liqueur, made in New Orleans, Louisiana.
It originated in the 1850s as a cheaper domestic alternative to the French-made absinthe then rapidly gaining in popularity, especially among intellectual and artistic circles. When absinthe was banned in the United States in 1912, it was forced to cease production, but was later reintroduced in a formulation without the banned wormwood, as an American version of pastis. While still produced today, it is now rarely drunk, and is instead used primarily for cooking, most notably as a standard ingredient in the sauce of New Orleans's famous oysters Rockefeller.
Herbsaint first appeared in 1934, not the 1850's as written above, it was the creation of J.M. Legendre of New Orleans, who learned how to make absinthe while in France during W.W. I.
Legendre Herbsaint was an anise based absinthe substitute, that never had wormwood in it's formula, and it first went on sale in 1934, following the repeal of prohibition, and was unique in it's catagory as an absinthe substitute, as opposed to a pastis.
Herbsaint is still available in it's modern form, and still used in several cocktails, as well as the famous Herbsaint Frappe.