Peychaud Bitter

About Peychaud's Bitters

Peychaud's Bitters was invented by pharmacist Antoine Amédée Peychaud in New Orleans in the 1830s and is today a classic cocktail bitter. For newcomers it's the bitter that gives the Sazerac its characteristic pink hue and anise-like aroma; for collectors it's notable that Peychaud reportedly served his bitters in an egg cup, 'coquetier' in French, which according to a popular theory is the origin of the very word 'cocktail'.

History & Background

Antoine Amédée Peychaud was a Creole pharmacist in New Orleans, where in the 1830s he began selling his own herbal bitters as a health remedy to his pharmacy customers. According to a popular, if debated, story, he served his bitters mixed with cognac in a French egg cup called a 'coquetier', a word American guests reportedly pronounced 'cocktail', supposedly the origin of the term itself. Regardless of the story's accuracy, Peychaud's Bitters became a fixture of New Orleans' bar scene and later one of the key ingredients in the city's signature cocktail, the Sazerac. The bitters are still made to a recipe of anise seed, gentian and other herbs that give it its light sweetness and distinctive colour.

Production & Style

The bitter is infused with anise seed, gentian, and other herbs, giving it a slightly sweet, spicy profile.

Signature Style

Spicy, Sweet, Anise-Like
The flavor offers a spicy, slightly sweet character with anise-like notes.

Facts

Did You Know?

Peychaud's Bitters is one of the main ingredients in the classic New Orleans cocktail Sazerac.

Like Peychaud Bitter? You should also try:

Fernet-Branca Bitter and Riga Balsam Bitter.