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.