Peychaud's Aromatic Cocktail Bitters

Peychaud's is the bitters of New Orleans, created around 1830 by Antoine Amédée Peychaud, a Creole apothecary whose family had fled the French colony of Saint-Domingue, today's Haiti, and who ran a pharmacy in the French Quarter where he dosed his customers' brandy with a proprietary tonic of spirit and botanicals. The recipe outlived him and is still used today; the brand belongs to the Sazerac Company, the New Orleans spirits house whose name comes from the cocktail Peychaud's made famous, and the bitters are now produced at Sazerac's Buffalo Trace distillery in Frankfort, Kentucky, at 35% ABV. Where Angostura is dark, heavy and clove-driven, Peychaud's is built on gentian root and comes out bright red, lighter in body, sweeter, and dominated by anise with a floral lift and a cool mint note underneath, so a few dashes tint a drink pink and push it toward licorice and cherry rather than baking spice. It is the non-negotiable ingredient in a Sazerac, rye or Cognac stirred with sugar and Peychaud's in an absinthe-rinsed glass, and it belongs in a Vieux Carré, a Seelbach, a Cocktail à la Louisiane, and anywhere an Old Fashioned or Manhattan wants a lighter, more aromatic edge.

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