Peychaud's Bitters is a Herbal & Spiced Bitters from the Peychaud's Bitters brand crafted in United States.
Peychaud's Bitters, a key ingredient in the classic Sazerac cocktail, has been flavoring drinks since 1830, making it one of the oldest bitters still in production. Interestingly, the recipe was created by Antoine Peychaud, a Haitian immigrant who fled to New Orleans during the Haitian Revolution, and he initially dispensed his bitters as a medicinal tonic from his apothecary shop in the French Quarter.
Cocktail enthusiasts should embrace Peychaud's Bitters for its distinctive anise and mint notes, which add a unique twist to classic drinks like the Sazerac. Unlike other bitters, Peychaud's has a vibrant red color and a slightly sweeter profile, making it an essential ingredient in New Orleans cocktail culture since the 1830s.
Peychaud's Bitters shines brightest when used in spirit-forward cocktails, particularly those featuring whiskey or cognac as the base. While it's not typically enjoyed on its own, a dash or two can elevate a simple cocktail into a complex, aromatic delight perfect for sipping on crisp autumn evenings or pairing with rich, savory dishes like roasted meats or hearty stews.
Nose: Bright anise dominates, backed by hints of cherry, mint, and licorice root. A subtle floral note reminiscent of violets emerges alongside a gentle warming spice.
Palate: Intense anise flavor hits first, followed by a blend of sweet and bitter notes. Cherry and red berry fruitiness balances the herbal components. Mint and clove provide a cooling sensation. The mouthfeel is oily and coating.
Finish: Long-lasting anise flavor lingers, accompanied by a pleasant bitterness. Subtle notes of candied fruit and herbs fade slowly. A mild sweetness and gentle warmth remain on the tongue.
Peychaud's Bitters is crafted using a secret blend of herbs, spices, and botanicals that are steeped in a neutral spirit base. What sets this iconic bitters apart is its unique production process, which involves macerating the ingredients for several weeks before pressing and filtering the mixture to create the final vibrant, aromatic product that has been a cornerstone of classic cocktails for over 200 years.
2 oz Elijah Craig Small Batch Bourbon
0.5 oz Almond Orgeat Syrup
0.25 oz Luxardo Maraschino Liqueur
0.75 oz lemon juice
2 dashes Peychaud’s bitters
Pineapple fronds, lemond slice, and Luxardo Maraschino cherry for garnish
Add all ingredients to a cocktail shaker.
Add ice and shake hard for 10 seconds.
Strain into a chilled rocks glass.
Garnish with pineapple fronds, lemon wedge, and a Luxardo cherry.
2 oz Elijah Craig Small Batch Bourbon
0.5 oz Almond Orgeat Syrup
0.25 oz Luxardo Maraschino Liqueur
0.75 oz lemon juice
2 dashes Peychaud’s bitters
Pineapple fronds, lemond slice, and Luxardo Maraschino cherry for garnish
Add all ingredients to a cocktail shaker.
Add ice and shake hard for 10 seconds.
Strain into a chilled rocks glass.
Garnish with pineapple fronds, lemon wedge, and a Luxardo cherry.
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