Sazerac

This tequila aged in a single barrel that previously held W.L. Weller. The specific barrel imparted a beautiful color of deep straw. Equally supple...

The party is not complete without the "Tastes like Heaven, Burns like Hell" Cinnamon whiskey we all know and love.  Everyone knows that it makes fo...

The party is not complete without the "Tastes like Heaven, Burns like Hell" Cinnamon whiskey we all know and love.  Everyone knows that it makes fo...

Sazerac has introduced Handy & Schiller Barreled Cocktails, named for two men who had an impact on the cocktail culture in New Orleans: Thomas ...

The Sazerac Company has introduced Handy & Schiller Barreled Cocktails, named for two men who had an impact on the cocktail culture in New Orle...

This is the original 1934 recipe, famous for its use as a glass rinse in the Sazerac cocktail. A deep greenish brown, flavor is a deep and rich lic...

In the 1800s, Caribbean rums made from native sugarcane in Trinidad, Guyana and Barbados were shipped in casks to the Port of New Orleans to quenc...

In the 1800s, Caribbean rums made from native sugarcane in Trinidad, Guyana and Barbados were shipped in casks to the Port of New Orleans to quench...

In the 1800s, Caribbean rums made from native sugarcane in Trinidad, Guyana and Barbados were shipped in casks to the Port of New Orleans to quench...

Myers’s Rum is produced from pure sugarcane juice that is boiled into molasses, fermented, and distilled using both continuous and pot sill distill...

A key ingredient in the Sazerac cocktail, this gentian-based bitter is lighter bodied than other traditional aromatics, with a sweeter and more fl...

Peychaud's bitters aged in Sazerac Rye Whiskey Barrels for 140 days  A bit sweeter than the original, taking on the vanilla and baking spices of t...

Rich, slightly salty peanut butter blended with with whiskey!  This is a real crowd pleaser that will make nicely nutty whiskey sour!

Developed by Joy of Mixology author and cocktail expert Gary Regan, with orange peel, cardamon, caraway, and coriander taken from a recipe in Char...