Sazerac Cocktail

How to Make The Perfect Sazerac Mocktail

Prep time: 3 minutes

Serves: 1

Ingredients

  • 2 ounces non-alcoholic whiskey alternative (Lyre’s American Malt)
  • 1 drop anise extract diluted in 1 tsp water (replaces absinthe rinse)
  • 1 tsp demerara simple syrup
  • 3 dashes Peychaud’s bitters (check label — low alcohol, used in tiny amount)
  • 1 dash alcohol-free aromatic bitters
  • 0.3 teaspoons apple cider vinegar
  • 1 lemon peel (expressed, not dropped in)

Instructions

1. Rinse with anise water: Add 1 drop anise extract diluted in 1 tsp water (replaces absinthe rinse) to a rocks glass. Swirl to coat the interior and discard the excess. Set aside.

2. Combine bitters and sugar: In a mixing glass, combine 1 tsp demerara simple syrup, 3 dashes Peychaud’s bitters (check label — low alcohol, used in tiny amount), and 1 dash alcohol-free aromatic bitters. Stir to dissolve.

3. Add spirit alternative and ice: Add 2 ounces non-alcoholic whiskey alternative (Lyre’s American Malt), 0.3 teaspoons apple cider vinegar, and fill the mixing glass with ice.

4. Stir: Stir for 40 seconds 00:40, longer than the cocktail to compensate for the lack of alcohol.

5. Strain: no ice: Strain into the anise-rinsed glass. No ice.

6. Express lemon peel and discard: Express 1 lemon peel (expressed, not dropped in) over the glass, rub around the rim, and discard. Do not drop in.

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Notes

The absinthe problem: True absinthe is alcoholic and can’t be zero-proofed. The solution: dilute a single drop of anise extract in a teaspoon of water, swirl it in the glass, and discard. You’ll get the aromatic rinse effect without the alcohol. It’s not a perfect replacement, but it’s remarkably effective.

Peychaud’s bitters note: Traditional Peychaud’s does contain alcohol (35% ABV), but is used in such small quantity (3 dashes ≈ less than 1/4 tsp) that the final drink has trace amounts at most. For a truly strict zero-proof version, The Bitter Housewife makes alcohol-free bitters that work as a substitute, though the flavor profile will differ.

Demerara syrup: Use demerara rather than plain simple syrup, the molasses depth helps compensate for the complexity that aged rye would normally bring.

This one takes the most finesse: The Sazerac is the most spirit-forward drink in the lineup, so it’s also the most challenging to replicate. Manage expectations, it will be good, but it will taste more like a very complex, sophisticated soft drink than a near-identical Sazerac.