Confessions of a Mixologist: Jazz Age
Originally, the Sazerac cocktail was made with French brandy. In 1873, the recipe for the Sazerac Cocktail was altered to replace the French brandy with American Rye whiskey. We decided to recreate the original with Hennessy Cognac - plus ginger syrup, a few dashes of barrel aged bitters, and of course, a heavy absinthe rinse.
Confessions of a Mixologist: New Orleans Sazerac
This Mardi Gras favorite is one of America's first cocktail gems. Many party goers have enjoyed the Sazerac since the early 1800's. Whether you pour rye whiskey or cognac, you can't go wrong.Learn more
Confessions of a Mixologist: Kentucky Colonel
Mint juleps are a Derby Day must. But why not try this complex Bourbon-based alternative for this year’s Run for the Roses?Learn more
Confessions of a Mixologist: Old Pal
This Rye based Negroni riff was introduced at Harry’s New York Bar in Paris along with the Bourbon based Boulevardier about 100 years ago. Unlike the Negroni and the Boulevardier, Dry Vermouth is called for instead of sweet.Learn more