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!
