As the popularity of absinthe swept through France during the mid-19th century, la fée verte began making her way over to the "Paris" of the New World, La Nouvelle-Orléans (New Orleans). 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 elixirs from his Royal Street shop. 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 familiar comforts. By the advent of the 20th century, cafés like 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. This exquisite absinthe represents the inspired work of native New Orleanian T. A. Breaux, and its heritage is rooted in the original absinthes that made the Sazerac cocktail and absinthe frappé famous. Its unique distillation of stimulating herbes toniques is just what the Belle Époque chemists prescribed for various subtropical ailments.