Peychaud's Bitters is a traditional bitters developed in 1830 by New Orleans pharmacist Antoine Peychaud.
Unlike common Angostura bitters, it features cherry and anise flavors with a distinctive bright red color.
Made by macerating a proprietary blend of botanical ingredients including gentian root, cherry, orange peel, and anise in 45% alcohol.
It's an essential ingredient for the Sazerac cocktail - authentic Sazerac cannot be made without these specific bitters.
As an iconic ingredient of New Orleans cocktail culture, it provides complexity similar to the layered flavors found in Louisiana Creole cuisine.
Even small amounts add unique cherry-anise notes to cocktails, creating perfect harmony especially with whiskey-based drinks.
Unlike common Angostura bitters, it features cherry and anise flavors with a distinctive bright red color.
Made by macerating a proprietary blend of botanical ingredients including gentian root, cherry, orange peel, and anise in 45% alcohol.
It's an essential ingredient for the Sazerac cocktail - authentic Sazerac cannot be made without these specific bitters.
As an iconic ingredient of New Orleans cocktail culture, it provides complexity similar to the layered flavors found in Louisiana Creole cuisine.
Even small amounts add unique cherry-anise notes to cocktails, creating perfect harmony especially with whiskey-based drinks.
