This is the original bitters recipe, still made in New Orleans. Peychaud's Bitters is named after Antione Peychaud, an apothecary, famous for creating a liquid tonic called "bitters", back in the early 1800s in New Orleans. 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.
Though relatively subtle, 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 that adds 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.
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