The Sazerac is New Orleans in a glass. It’s the official cocktail of the city and one of the oldest cocktails in American history. This bourbon-based version uses Spiritless Kentucky 74 for a warmer, rounder take than the rye-whiskey Sazerac, which is the more traditional choice. Both are worth making.

The absinthe rinse

The rinse is what makes a Sazerac a Sazerac. Lyre’s Absinthe substitute gives you the anise aroma without the alcohol. Swirl a small amount in a chilled rocks glass to coat the inside, then pour out the excess. What remains is a thin film that adds a licorice whisper to every sip. Without it, you have a nice whiskey cocktail. With it, you have a Sazerac.

If you don’t have Lyre’s Absinthe, a few drops of anise extract mixed with a splash of water does the same job. The point is getting that herbal, licorice note into the glass.

Peychaud’s bitters

Peychaud’s bitters were invented in New Orleans and are a non-negotiable ingredient in a proper Sazerac. They have a lighter, more floral character than Angostura, with cherry and anise notes that complement both the bourbon and the absinthe rinse. Using Angostura makes a different (still good) drink, but the Peychaud’s is part of the identity.

Served neat

The bourbon Sazerac can be served over ice or neat, depending on your preference. The traditional presentation is without ice in the glass, with the stirring over ice providing the chill and dilution. This keeps the drink concentrated and lets the flavors change as it slowly warms. The Old Fashioned is the closest relative if you want something similar without the absinthe rinse.