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Peychaud’s Aromatic Bitters
Originally created around 1830 by Antoine Amédée Peychaud, a Creole apothecary from the French colony of Haiti, who settled in New Orleans, Louisiana, in 1795. He gained fame for the compounding of a liquid tonic; called bitters, which he served as an added zest to the potions of cognac brandy that he served. An essential ingredient in dozens of cocktails including the classic Sazerac cocktail. A must have product on any sophisticated backbar.
Product Description
Originally created around 1830 by Antoine Amédée Peychaud, an apothecary from France who settled in New Orleans, Louisiana in 1795. His bitters was made for all types of ailments, and was added to cognacs and brandy drinks, popular at the time. The added dimension of flavour that bitters added caught on and customers were requesting their brandy be spiked with a dash of Peychaud’s Bitters at the coffee houses. The zest Peychaud’s Bitters adds to drinks and food has given it an honoured place in famous gourmet recipes the world over. Peychaud’s is an aromatic cocktail bitters adding an extra dimension of flavour and enhances the flavours it mixes with. Try Peychaud’s in drinks with absinthe, citrus or stone fruit flavours and brandy, bourbon or champagne bases.
Peychaud’s is a gentian-based bitters, comparable to Angostura bitters, but with a lighter body, sweeter taste and more floral aroma, called for specifically in many cocktails. Try this classic in a Manhattan, Old Fashioned, Whisky Sour or in the signature Sazerac Cocktail.
Grower: Buffalo Trace Distillery
Style: Sweet and Aromatic
Country: USA
Appellation: New Orleans
Spirit Type: Bitters
Alcohol: 35% ABV
Closure: CORK
Bottle Size: 14.8cl
Signature Cocktail – Sazerac
Preparation Time: 00.03 mins (approx.)
Number of Servings: 1
INGREDIENTS
3 ounces Rittenhouse Rye whiskey
3/4 ounce simple syrup
Peychaud Aromatic Bitters to taste
Absinthe
Lemon twist for garnish
METHOD
1. Chill an old-fashioned glass by filling it with ice and letting it sit while preparing the rest of the drink.
2. In a separate mixing glass, muddle the simple syrup and Peychaud Aromatic Bitters together.
3. Add the Rye whiskey and ice to the bitters mixture and stir.
4. Discard the ice in the chilled glass and rinse it with absinthe by pouring a small amount into the glass, swirling it around and discarding the liquid.
5. Strain the whiskey mixture from the mixing glass into the old fashioned glass.
6. Garnish with a lemon twist. Traditionalists will say that the lemon twist should be squeezed over the drink to release its essences but that the twist should not be dropped into the glass itself.
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