Podcasts about Herbsaint

On episode two of the Between Bites podcast with Nina Compton and Larry Miller, New Orleans Chef Donald Link stops by to discuss his journey from South Louisiana to California and back. The multiple James Beard Award-winning chef talks about how he came up in the industry, the evolving restaurant culture, and some of his favorite New Orleans restaurants to eat at. The Link Restaurant Group was founded in January 2009 by James Beard Award Winning Chefs Donald Link and his business partner Stephen Stryjewski, with the goal to support the continuous growth of their family of restaurants, currently including Herbsaint, Cochon, Cochon Butcher, Calcasieu, Peche Seafood Grill, La Boulangerie and Gianna.See omnystudio.com/listener for privacy information.

Episode 116 features Herbsaint. Bottled in 750ml at 50% ABV, or 100 proof and it retails for about $31.Enjoy this episode with an Herbsaint Frappe, or any cocktail that calls for absinthe.Herbsaint doesn't have it's own website, so here's the Sazerac listing: https://www.sazerac.com/our-brands/sazerac-brands/herbsaint.html Brief Historical Timeline:1914-18 - World War I and J. Marion Legendre 's friend Reginal P. Parker learns of pastis while stationed in Marseille, France 1920-33 - Post war, during Prohibition, Legendre and Parker make pastis in New Orleans1933 - Legendre introduces Legendre Absinthe in December, immediately following the repeal of Prohibition1934 - The Federal government forces Legendre to drop Absinthe from the name, Herbsaint is chosen as the replacement1949 - Legendre sells the brand and business to Sazerac & Company1950 - Sazerac changes the formulation, packaging and proof2009 - For the brand's 75th anniversary, Sazerac recreates the original recipe and resurrects the historical packaging, creating Legendre Herbsaint OriginalKey Cocktails:The Sazerac Cocktail is most widely cited, but it only uses Herbsaint as a rinse. Select an absinthe based cocktail as a better use for Herbsaint.References:Wayback Machine Archive Copy of The Virtual Absinthe Museum story of Herbsaint - This resource was invaluable in producing this episodeWikipedia Article on HerbsaintNew Orleans Absinthe HistoryImbibe Magazine Article Circa 2009Alcademics.com Article on the 75th Anniversary RelaunchSazerac House Recipe for the Sazerac Cocktail, featuring HerbsaintBarfaith.com ReviewContact Information:Official show website is: www.liquorandliqueurconnoisseur.comJoin my mailing list: http://eepurl.com/hfyhHfFacebook: https://www.facebook.com/liquorandliqueurconnoisseurInstagram: https://www.instagram.com/LiquorandLiqueurConnoisseur/

Big Chief was in New Orleans, Louisiana last week for a festival so why wouldn't he visit the historic Sazerac House and the Willy Wonka of Whiskey himself, the one and only Matt Ray, Experience Team Leader? Matt takes the big man to school as only a former teacher could do, educating him about Sazerac, Bourbon Street bartender life, and the best places in New Orleans to grab a cocktail and dinner.  Of course, Matt makes the classic Sazerac cocktail for Big Chief - traditionally a combination of Cognac or Rye whiskey, Absinthe, Peychaud's Bitters, and sugar, although Bourbon whiskey is sometimes substituted for the Rye and Herbsaint is sometimes substituted for the Absinthe. Listen in as Matt and Big Chief sip on the oldest known American cocktail and let them bring The Big Easy to you.  Cheers!

Welcome to 2022. With the new year brings a flurry of Metaverse news, some useful some not. Let's get started in 2022 and see how it will end up at the years end. Things are going to change a lot in the next year - including how we define the term metaverse. This episode is a reset to kick off the year - Metaverse to be redefined yet again. This weeks cocktail is the Sazerac. A classic and trademarked cocktail recipe dating back 100 years. If you're into Old Fashioneds or Manhattans you'll love the Sazerac. ::Sazerac:: Recipe from the Sazerac company. - 1.5 oz Sazerac Rye Whiskey - 1 sugar cube - 3 dashes Peychaud's Bitters - .25 oz Herbsaint (or other absinthe substitute like Pernod) - Lemon twist   Pack an Old-Fashioned glass with ice. In a second Old-Fashioned glass, place a sugar cube and add three dashes of Peychaud's Bitters to it. Crush the sugar cube. Add 1.5 oz Sazerac Rye Whiskey to the glass with the Peychaud's Bitters and sugar. Add ice and stir. Empty the ice from the first glass and coat the glass with .25 oz Herbsaint and Discard. Strain the whiskey / bitters / sugar mixture from the glass into the Herbsaint coated glass and garnish with a lemon peel.   ::Music:: Take It by Electronic Senses https://soundcloud.com/electronicsenses

Neal Bodenheimer and his team at Cure in New Orleans have a simple philosophy: “Nothing's sacred except maybe the Sazerac.” In this episode, we go deep on that drink's history, and Neal explains how he and his team came up with their version of the beloved NOLA cocktail. Learn how to make Neal's Sazerac below — and don't forget to subscribe!Neal Bodenheimer's SazeracIngredients2 ounces rye, such as Sazerac 6 Year¼ ounce Demerara syrup (2:1 ratio of sugar and water, lightly cooked)3 dashes (or 21-23 drops) Peychaud's bittersHerbsaint Original 100 proof, in an atomizerLemon peelDirectionsSpray the inside (specifically) of a chilled double Old Fashioned glass with 4 atomizer sprays of Herbsaint.In a mixing glass, stir the rye, Demerara syrup, and Peychaud's bitters over ice until chilled.Carefully strain into the seasoned glass. From a distance of 3 to 4 inches, express the lemon peel on the outside (specifically) of the glass, then dab lightly on the glass to add further citrus oil.Roll up the lemon peel and place it on the side of the glass to garnish. See acast.com/privacy for privacy and opt-out information.

Although the city of New Orleans is home to many classic cocktails, there is only one that has the honor of being its official cocktail, and that is the Sazerac. Sponsored by https://www.louisianatravel.com/ (Louisiana Tourism), our episode today is all about the Sazerac cocktail and how it found its way to being THE official cocktail of New Orleans. What better time to be joined by Rhiannon Enlil, an Experience Team Lead at the https://www.sazerachouse.com/ (Sazerac House) in the city of New Orleans, than in the middle of Sazerac Cocktail Week. Yes, a whole week dedicated to this famous combination of Sazerac Rye Whiskey, sugar, Peychaud's bitters, Herbsaint, and a lemon twist Have you ever been to Louisiana? I love it for its Creole and Cajun culture, Mardi Gras, and the beautiful city of New Orleans, but the Pelican State offers so much more, including the amazing live music scene covering everything from Jazz to Swamp pop and Zydeco, a fascinating history combining diverse cultures, over 400 festivals a year and adventures including kayaking on the bayous and lakes, hiking in the many National and State Parks throughout the state or the newly launched Louisiana Civil Rights Trail.   If you didn't know already, it's the home of the cocktail, not only the Sazerac, and gumbo, jambalaya, Tabasco hot sauce, King Cake, and beignets!  Louisiana offers a food and drink experience that is second to none.  Meet craft distillers, brewers, and mixologists who are working with local traditions and making a name for themselves on the Louisiana Culinary Trails or Louisiana Libations Trail. Let the endless beauty of Louisiana feed your soul and inspire you. You can check out more by visiting, http://www.louisianatravel.com/ (www.louisianatravel.co)m Yes, our cocktail of the week is the Sazerac - but made the official Sazerac House way:  INGREDIENTS  1.5 oz Sazerac Rye Whiskey 1 sugar cube 3 dashes Peychaud's Bitters .25 oz Herbsaint Lemon twist METHOD Take two old-fashioned rocks glasses In the first one, add ice to chill and set aside In the second one, muddle a sugar cube with the three dashes of Peychaud's bitters Add the Sazerac Rye Whiskey, then add ice and stir Take the first glass, empty the ice, and coat the glass with Herbsaint, then discard any excess Strain the contents from the second glass into your Herbsaint rinsed glass Garnish with a lemon twist You'll find this recipe, more Louisiana cocktails, and all the cocktails of the week at https://alushlifemanual.com (alushlifemanual.com), where you'll also find all the ingredients in our shop. Full Episode Details: https://alushlifemanual.com/how-to-drink-the-sazerac-with-rhiannon-enlil ----- Become a supporter of A Lush Life Manual for as little as $5 - all you have to do is go to https://www.buymeacoffee.com/lushlife (buymeacoffee.com/lushlife). Lush Life Merchandise is https://www.redbubble.com/people/alushlifemanual (here) - we're talking t-shirts, mugs, iPhone covers, duvet covers, iPad covers, and more covers for everything! And more!  Produced by https://podcastlaunch.pro (Simpler Media) Follow us on https://twitter.com/alushlifemanual (Twitter) and https://www.instagram.com/alushlifemanual/ (Instagram) Get great cocktail ideas on https://www.pinterest.co.uk/alushlifemanual/ (Pinterest) New episodes every Tuesday, usually!!

Celebrating the debut of our September/October 2020 issue, Episode 3 is all about rum. We kick things off with an original cocktail (recipe below) from Jeff "Beachbum" Berry, author of "Potions of the Caribbean" and "Sippin' Safari," and co-owner of Beachbum Berry's Latitude 29 in New Orleans; then talk to Delphine Nathalie Gardère, the fifth-generation head of Rhum Barbancourt in Haiti, about Haitian rum and culture; and check in with Sly Augustin, owner of Trailer Happiness in London, about his Caribbean heritage and the state of the rum world today.Pink Moon1 oz. fresh lime juice3/4 oz. sweetened guava puree (Berry uses Re’al)3/4 oz. white Barbados rum1/2 oz. Cognac1/4 oz. dark Jamaican rum1/4 oz. maraschino liqueur1 tsp. Herbsaint (or substitute Pernod)1 dash Angostura aromatic bittersTools: shaker, strainerGlass: coupeGarnish: lime wheelShake all ingredients with ice, then strain into a chilled glass, and garnish.Beachbum Berry's Latitude 29, New OrleansRadio Imbibe is the audio home of Imbibe magazine. In each episode, we dive into liquid culture, exploring the people, places, and flavors of the drinkscape through conversations about cocktails, coffee, beer, spirits, and wine. Keep up with us at imbibemagazine.com, and on Instagram, Twitter, and Facebook, and if you're not already a subscriber, we'd love to have you join us—click here to subscribe.

Hi Folks!! This special episode we will be doing TIKI TRIVIA with Paola and special guest Norma (she does our Travel Tips segment). We hope you have been listening to all of our episodes as the answers are in them. The link to the page to the questions so you too can follow along (we only do the first 9 questions on the show but see what you know about tiki and have you been listening to the show?). Link: http://tikicentralcanada.ca/tiki-trivia/ The drink today: 151 Swizzle which actually started as a boosted Mojito cocktail back in the 1020's with 151 proof rum. You know once Don the Beachcomber got his hand on it that he would change the recipe. So, we cover his plus the glassware it comes in. Yes, it's another special tiki glass that you serve this in but as we discussed in the episode that you put it in whatever you can at your party. Here is the website link to order this special cup: http://beachbumberry.com/barware-swizzle-cup.html By the way, Congrats to TIKIADVENTURERSCLUB on Instagram to win our contest in April!!! Recipe for Don's recipe: put 1/2 ounce each fresh lime juice and sugar syrup; 1 1/2 ounces 151-proof Hamilton Demerara rum or Lemon Hart 151 rum; a dash of Angostura bitters, 6 drops Pernod or Herbsaint, and 8 ounces (1 cup) crushed ice. Flash blend for 5 seconds and pour into a Swizzle cup (or your glass) and garnish with cinnamon stick.

Katie and I are back talking cocktails. On this episode we’re cracking open our new rum bottles and making a Twenty Seventy Swizzle. See below for links to the cocktail tools we mentioned in this episode.The Twenty Seventy Swizzle1⁄2 ounce lime juice 1⁄2 ounce demerara syrup1⁄2 ounce honey syrup1⁄4 ounce St. Elizabeth Allspice Dram 1 ounce column still aged rum (Zacapa 23)1 ounce black blended overproof rum (Plantation O.F.T.D.)1 dash Absinthe (original calls for Herbsaint instead of Absinthe) 1 dash Angostura bitters Assemble ingredients in a Collins or similar highball glass. Fill the glass 3/4 full with crushed ice and swizzle till extremely cold. Top with crushed ice, garnish with mint, nutmeg, and a swizzle napkin wrap.This show is supported by the Patrons over at Patreon.com/r2t2! If you enjoy the podcast and would like to give something back you can become a Patron as well.Join the show by emailing in at Amovetv@gmail.com. You can write in about whatever you would like! Video games, music, personal stories, your favorite sandwich, drinks, you name it.Cocktail ToolsWeighted Shaker (exact one we have)Julep StrainerMixing GlassBar SpoonDeath & Co: Modern Classic CocktailsCocktail Codex: Fundamentals, Formulas, Evolutions (Death & Co Vol. 2)Get R2-T2Download R2-T2iTunes: https://itunes.apple.com/us/podcast/the-angry-nerd/id1039055716?mt=2RSS: http://feeds.feedburner.com/theangrynerd

'' I am influenced by ingredients, by places, by stories, and by people. So the creative process... I wish I could tell you there was a formula that I use but there isn't. It's all instinct and gut feeling when it comes to food. I think the ingredients are what inspires me." What we covered in this episode 3 main focus areas: company growth, employees happiness and overall guest experience 2 main advises related to company growth Early days at Herbsaint Discover Chef Rebecca's mentors What made her become a ChefFamily influences from ItalyThe similarities between Italian cuisine and Southern foodHospitality is at the core of the Southern cultureThe Southern Foodways AllianceThe Southern PantryCommon ingredients between Italy and Southern foodThe creative process behind the dish: The Louisiana Shrimp and Fish Ceviche Partnerships with local farmers, ranchers and fishermen The creative process behind the dish: The Sicilian Beef Chef Rebecca's advise for young female cooks wanted to find a voice in the kitchen What is the one kitchen equipment and the one ingredient that she cannot live withoutHer advise for a home cook to access fresh ingredients Learn how you can leverage anchovies in many dishes Her up-coming new project: the opening restaurant in the spring of 2019 in New Orleans Links to other episodes in New Orleans Chef Alex Harrell - The Elysian Bar Something simple with tomatoes "I think having a delicious perfect ripe tomato in season with sea salt, olive oil and a little basil is perfect! But for something unique and new (I mean I'm not sure how new it is but) I've been doing this thing where I slice vegetables and planks the tomatoes, onions or zucchini and topped them with bread crumbs and put them under the broiler so they're crispy and just a little bit soft and really delicious and drizzled with olive oil and sea salt. They're really delicious as a side dish or even a starter or an anti pasta. That might be something delicious and simple that you could do at home." Click to tweet Rebecca Wilcomb - I became a chef because I love to cook and I love to cook because I love to eat. Click To Tweet Rebecca Wilcomb - My focus is on company growth and employee happiness and overall guest experience. Click To Tweet Rebecca Wilcomb - I'm influenced by ingredients, by places, by stories, and by people. Click To Tweet Rebecca Wilcomb - The ingredient is what inspires me and knowing the person who grows it is part of that connection and part of that inspiration. Click To Tweet Social media Chef Rebecca Wilcomb Instagram Social media Herbsaint Restaurant Twitter Instagram Links mentioned in this episode HerbsaintThe link GroupChef Donald LinkThe Harvest restaurantChef Keith PoolerThe Southern Foodways AllianceMarjie's GrillHurst RestaurantHawks CrawfishMoscas RestaurantCookbook: Cooking by HandRecipe Pork Sugo Download your FREE itinerary No need to go through the hassle of searching in Google Maps for each locations mentioned in this episode. We have done it for you!Next time you are in Manhattan and you need to  find the best place to have a drink. Just bring this one pager with you!CLICK HERE to download you free pdf. Easy!     

Abigail and Elizabeth surprise each other with some amazing facts about the official cocktail of New Orleans. Abigail makes the drink at 53:30

The James Beard Awards honor the best of the best in the American culinary world. With this year s awards gala right around the corner, join us this week for a chat with several James Beard Award nominees and winners. We begin with 2017 s Rising Chef of the Year, Zachary Engel. Zach made a name for himself at the renowned Israeli restaurant, Shaya, and since receiving his James Beard Award, he has reunited with Chef Alon Shaya at Pomegranate Hospitality. Next up, we meet last year s Best Chef of the South. As the chef de cuisine at Herbsaint, Rebecca Wilcomb learned from the best, working closely with Donald Link, and today she s a distinctive leader in the New Orleans culinary community. We also hear from two other chefs with James Beard accolades from the Donald Link Restaurant Group, Ryan Prewitt of P che and Stephen Stryjewski of Cochon. They discuss the banner year that was 2014 in their restaurant family. Then, John Currence takes us through the ups and downs of being nominated again and again with the same anticlimactic outcome after four nominations, John finally took home the award for Best Chef of the South in 2009. Finally, JoAnn Clevenger, chef and owner of Upperline Restaurant, discusses victories of all kinds, from winning awards to finding fulfillment in her work. This year, JoAnn clinched her fifth nomination for Outstanding Restaurateur by the James Beard Foundation. It s all about the Oscars of the food world on this week s show. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

On the latest episode of “Hot off the Press,” Chef Pete talks with Fisher’s Executive Chef Bill Briand, fresh off his nomination for the coveted James Beard Award. With 16 years of experience in the food industry, Briand is the first chef in Baldwin County, Ala., to be nominated for this prestigious award. Briand began his career in New Orleans working alongside celebrity chef Emeril Lagasse, who also happened to be the first guest to dine at Fisher’s the night before its Memorial Day Weekend opening in 2014. Briand went on to work with acclaimed New Orleans chef Donald Link at Herbsaint, Cochon and Butcher. Chef Briand and the Fisher’s team prioritize the integrity and quality of the ingredients in the dishes they prepare, depending on the local farmers and fishermen to provide them with the freshest produce and seafood each season. Their goal is to not only serve delicious food, but to elevate the dining experience by sharing the story behind it. In an effort to offer both locals and tourists a unique dining experience like no other on the Gulf Coast, Fisher’s is hosting the Southern Grace Dinner series featuring award-winning and celebrity chefs from across the South. For the third consecutive year, Chef Briand will open up his kitchen to spotlight the top-notch talent and cuisine of acclaimed chefs from across the region, as well as to showcase the rich and diverse bounty of the Gulf Coast. These exclusive dinners will allow guests the opportunity to mix and mingle with their favorite chefs at a cocktail reception, followed by a communal-seated dinner in Fisher’s laid back and relaxed signature style. Co-sponsored by Gulf Shores Orange Beach Tourism and Alabama Gulf Seafood, a portion of the proceeds will benefit the Southern Foodways Alliance. The Southern Grace Dinner series kicks off May 12th with featured chef Nina Compton, owner and chef at Compere Lapin and runner up on Bravo’s “Top Chef” Season 11. This summer’s stellar culinary lineup also includes guest chefs Alon Shaya, Isaac Toups, Frank Stitt, Ryan Prewitt, Adam Evans, Justin Devillier and Bill Smith. For more information or to purchase tickets, contact Fisher’s at (251) 981-7305 or visit www.FishersOBM.com.

Join us for a Sazerac and learn about the history of this iconic New Orleans Cocktail!   The Official Sazerac Cocktail Ingredients:   ·      1 cube sugar ·      1½ ounces (35ml) Sazerac Rye Whiskey or Buffalo Trace Bourbon ·      ¼ ounce Herbsaint ·      3 dashes Peychaud's Bitters ·      Lemon peel   Method: •                Pack an Old-Fashioned glass with ice •                In a second Old-Fashioned glass place the sugar cube and add the Peychaud's Bitters to it, then crush the sugar cube •                Add the Sazerac Rye Whiskey or Buffalo Trace Bourbon to the second glass containing the Peychaud's Bitters and sugar •                Empty the ice from the first glass and coat the glass with the Herbsaint, then discard the remaining Herbsaint •                Empty the whiskey/bitters/sugar mixture from the second glass into the first glass and garnish with lemon peel   The Bar Institute will be going on tour next year -  hitting six key cities across the US. •       Austin, TX in February 2016 •       Baltimore, MD in April 2016 •       Phoenix, AZ in May 2016 •       Miami, FL in August 2016 •       Portland, OR in September 2016 •       And finally... New York in October 2016 •       http://barinstitute.org   Tips for making a great toast:  Don't get ahead of yourself! When Queen Louise of Prussia met the conquering Napoleon she drank to him: “To the health and kindness of Napoleon the Great. He has taken our states, and soon will return them to us." Napoleon bowed and replied, "Do not drink it all, Madame."

Ep. 72 - New Orleans chef Donald Link is this week's podcast guest, the last in our series of episodes from the Life is Beautiful music and food festival in Las Vegas.  We talk about the two most important things to anybody who lives in New Orleans: music and food. He tells us about his dad's record collection and hi-fi set up, the band he played with in college, and how much he loves the Allman Brothers and Kiss.  Donald Link is the executive chef and owner of Herbsaint, Cochon, Butcher and Peche in New Orleans, and the author of the cookbook Real Cajun.This week's episode was sponsored by the Palms Casino and Resort, who graciously put us up in Las Vegas the weekend of the festival so that we could record these episodes.  

Jason has a beer with Donald Link, Executive Chef and owner of Herbsaint Restaurant in New Orleans (Running Time 17:59)

Jason has a beer with Donald Link, Executive Chef and owner of Herbsaint Restaurant in New Orleans (Running Time 17:59)