Peychaud’s bitters. I have liked the idea of craft cocktails for a while, but it’s only been a few years since I started really learning more about ingredients that are more obscure than what you’d find on a typical grocery shelf. I first learned about Peychaud’s bitters on a trip to my favorite city in the world – New Orleans – about 4 years ago, the same trip I discovered the Sazerac.
Like Angostura aromatic bitters, Peychaud’s is also a bitter that has a long history dating back to the early 1800s. It was developed by a New Orleans apothecary (pharmacist), likely originally as a medicinal tonic that later found its way to join forces with liquor as a cocktail ingredient. These bitters are most famously known for their role in the Sazerac, a New Orleans classic that’s similar to an Old Fashioned (just a bit more interesting 😉). Compared to Angostura, these bitters are lighter bodied with strong anise/licorice flavors and a more vibrant red color. If you want a taste of some of the delicious New Orleans classics like the sazerac, Vieux Carré, or De La Louisiane – some of the best cocktails around IMO – this is one ingredient that is not easy to replace! You can pick up a bottle here.
- 2oz rye whiskey (or cognac)
- 1 sugar cube (or about 1tsp sugar)
- 3 dashes Peychaud’s bitters
- 2 dashes Angostura bitters
Few drops of absinthe (or other anise-flavored liqueur like Pernod/Ricard/Herbsaint)
Muddle the sugar with bitters, add the whiskey and fill with ice. Stir and strain into an absinthe rinsed (or sprayed) glass. Express a lemon peel over the top and edge and drop in or discard.
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