Peychaud's Bitters
Peychaud's Bitters is a bright red, gentian-based aromatic bitters from New Orleans, with a lighter, more floral and anise-tinged profile than Angostura. It was created by a Creole apothecary in the 19th century. It is the defining bitters in the Sazerac and other New Orleans classics.
Common uses
- dashed into stirred whiskey or brandy cocktails
- defines the flavour and colour of the Sazerac
Buying & storage
Keeps more or less indefinitely: Alcohol is preserving it. An open bottle keeps for a very long time, though aromatics do fade slowly.
Storage: keeps indefinitely, store upright away from light
In depth
Understanding peychaud's bitters
How it is made, where it comes from, what it pairs with, and how it behaves in an alcohol-free drink.
Origin
Created by Creole apothecary Antoine Amédée Peychaud in New Orleans in the 19th century.
Recipes
Cocktails containing this ingredient
Stand-in
Where peychaud's bitters is a recommended substitute
Recipes that name it as a swap for something else, with what it replaces.
- Rob Royin place of angostura bitters
Swap it
Possible substitutions
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