The official cocktail of New Orleans, the Sazerac dates back to the mid-1800s. Closely related to an Old Fashioned, it fits the original definition of a "cocktail" perfectly: spirit, sugar, water, and bitter. Historically made with cognac, eventually rye whiskey took its place, but what makes the Sazerac unique is its incorporation of an absinthe rinse and Peychaud's, an anise-forward bitter created in NOLA by 19th century apothecary Antoine Peychaud.
Previously, it had been impossible to make a truly non-alcoholic Sazerac. There are plenty of wonderful booze-free whiskeys on the market—and even an NA absinthe!—but a Peychaud's alternative just didn't exist. Until now! All The Bitter New Orleans has entered the chat.
As is often the case when turning classic cocktails into non-alcoholic renditions, the recipe varies slightly from the original, but the basic components are the same. And while the original calls for rye whiskey specifically, feel free to use your favorite non-alcoholic whiskey. We use the wonderful bourbon alternative, Kentucky 74, here.