United States
Absinthe Frappe
A New Orleans classic: absinthe poured over crushed ice and slowly diluted with water and a little sugar syrup, turning cloudy as it louches.
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United States
Applejack
An American apple brandy, historically made by freeze-distilling hard cider; aged in oak for a smooth, appley warmth.
United States
Bourbon
An American whiskey distilled from at least 51% corn and aged in charred new oak barrels, primarily from Kentucky.
United States
Corn Whiskey
An American whiskey distilled from a mash of at least 80 percent corn, sweet and full-bodied.
United States
Herbsaint liqueur
An anise-flavored liqueur from New Orleans, the traditional substitute for absinthe in a Sazerac.
United States
Jack Daniel's
A Tennessee whiskey made in Lynchburg, charcoal-mellowed through sugar maple, with a signature smooth, sweet character.
United States
Jim Beam
An American bourbon distilled in Kentucky — a classic, affordable, corn-based whiskey.
United States
Malört
A bitter wormwood liqueur made in Chicago — famously harsh, with an intense herbal aftertaste.
United States
Okolehao
A Hawaiian moonshine made from the ti root, later from sugar cane — a historic island spirit.
United States
Peychaud’s bitters
A New Orleans bitters made with gentian, anise, and saffron — the distinctive flavor of the Sazerac.
United States
Rye Whiskey
An American whiskey made from a mash of at least 51 percent rye — spicy and dry.
United States
Tennessee Whiskey
A whiskey made in Tennessee, charcoal-mellowed through sugar maple before aging — like Jack Daniel's.