Peychaud’s Bitters are a key ingredient in some of the world’s most sophisticated cocktails including the Sazerac.
Here’s a modern Sazerac recipe:
- 1/2 tsp Pernod (or other Absinthe substitute)
- 1/2 tsp Simple Syrup
- 1 dash Peychaud bitters
- 2 ounces rye whiskey
Peychaud’s Bitters are also frequently used in variations of Manhattans, Old Fashioneds and Whisky Sours.
Peychaud’s Bitters History
New Orleans in the 1830s: Antoine Peychaud opened a pharmacy where he sold his own brand of bitters – the now famous Peychaud’s Bitters. Back in the day bitters were believed to promote good health and improve digestion.
Antoine Peychaud would mix his bitters with Brandy to help his customers recover from sicknesses – this was an early predecessor of the now famous Sazerac cocktail. Today, almost 200 years later, Peychaud’s bitters is still an important and irreplaceable part of many cocktail recipes and is manufactured by the Sazerac company.
Peychaud’s Bitters Flavors
Peychaud’s Bitters Substitute
Due to its unique flavor, there is no perfect Peychaud’s bitters substitute.
Peychaud’s bitters vs. Angostura bitters: One could theoretically use Angostura bitters or other aromatic bitters, but we’d highly advice against this practice if you don’t want to create a cheap knockoff-drink.
If you don’t live in New Orleans you’ll probably have to buy Peychaud’s bitters online. In this case Amazon is one of your best options.