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The Sazerac

The Sazerac has always belonged to New Orleans and is as ubiquitous there as beignets and gumbo. The cocktail itself is a close cousin of the Old Fashioned and is said to have been first served with cognac back in the early to mid 19th century - but as phylloxera ripped through the vineyards of France during the later part of the century, cognac was less available and rye whisky was substituted by the locals. 

It follows the classic recipe of spirit, sugar, water and bitters but with the additional flavor of anise from Antoine Peychaud’s Bitters and a rinse of absinthe.

With our non-alcoholic recipe, The Spirit of Bourbon takes center stage and there’s a hint of anise from the tarragon syrup and a healthy dose coming from the bitters.

Stir one up for yourself and enjoy the flavors of The Crescent City!

Recipe
  • 2.5 oz The Spirit of Bourbon
  • 1 oz Tarragon Syrup*
  • 3 droppers of All the Bitters New Orleans Style Bitters for an alcohol free cocktail or use 3 dashes of Peychaud’s Bitters if you prefer.
  • 1 lemon peel

Method

  • Add the ingredients to a mixing glass except the lemon peel.
  • Stir and strain into a chilled rocks glass then zest with a lemon peel.

 *To make tarragon syrup

  • In a small saucepan, heat ½ cup sugar, ½ cup water and 4 tarragon sprigs to a simmer.
  • Stir until the sugar has dissolved then remove from heat and allow to cool.
  • Once cool, remove tarragon sprigs and store in the fridge in an airtight container for up to 2 weeks.
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