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Antoine Amédée Peychaud came to New Orleans from the island of San Domingo, the former French colony that is now Haiti. By 1832 he owned an apothecary in the French Quarter where he made his famous bitters. These bitters gave a little zest to the elixirs he sold at his pharmacy and over time Peychaud's bitters became wildly popular. His recipe of distilled spirits infused with botanicals is still used today.

Peychaud's is an essential ingredient in the official Sazerac cocktail and an indispensable staple in any sophisticated bar.

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Making a Drink

Peychaud’s aromatic cocktail bitters are made using a predominance of distinctive cloves with hefty liquorice notes, first crafted in 1793. They’ve stood the test of time and are a great 'all-rounder' for use in any drink calling for bitters, though particularly in a Sazerac cocktail.

Cocktail

Peychaud’s Bitters were originally produced in New Orleans by Antoine Amedée Peychaud, an apothecary in the French Quarter starting in the 1830’s. His “Aromatic Bitter Cordial” was advertised in 1857 as being “put into use in the Sazerac House,” connecting it to the origin story of the Sazerac Cocktail.

Citrus Feast

Peychaud’s is the classic bitter that pushes licorice root to the fore. It is also unique among aromatic bitters for its tart and fruity flavors, with lots of rhubarb-like vegetal twang and the sweet juiciness of cherry candy. There is some spice, mostly clove, with a pop of saffron and orange zest before a long and moderately bitter gentian finish.
Peychaud’s are sweet and light, more sunny afternoon slushie than dusty leather armchair.  Peychaud’s is tart and juicy with a strong licorice wallop.

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