Bitters have been an important component of cocktails since the very beginning of the art form. Any cocktail enthusiast worth their salt will tell you that a bottle of Peychaud’s is essential to have on hand. With a long and storied history, Peychaud’s is a classic bitter with a long history and an intense flavour profile of anise, cloves, cinnamon, nutmeg, cherry, and clove.
Created around 1830, Peychaud’s bitters was invented by New Orleans pharmacist Antoine Amédée Peychaud, who had moved from Saint Dominique (now Haiti) in 1795 to found a shop on Royal Street in New Orleans. An established apothecary, Mr. Peychaud treated stomachaches and other illnesses with a combination of brandy, cognac, and his original—and now-famous—bitters recipe. He famously served his medicine in a double-ended egg cup or coquetire, what is now known as a jigger. When the brandy and bitters trend caught on, Peychaud’s became a staple in many New Orleans cocktails, most notably the famous Sazerac cocktail. Peychaud’s can bring a noticeable red colour to your cocktails, and has a sweeter, floral note with a southern spice, which sets it apart from the other classic bitters such as Angostura.
Here are five of our favourite classic New Orleans cocktails using Peychaud’s Bitters! These are all classic cocktails that everyone is sure to love. You may find that the recipes vary slightly depending on the source, so feel free to play around and adjust the proportions to your taste!
Peychaud’s Bitters Recipe 1: The Sazerac
- 2 oz Rye or Cognac
- 1/3 oz Absinthe
- 3 dashes Peychaud’s Bitters
- 1 Sugar Cube
- Garnish: Twist of Lemon
Fill an old-fashioned glass with crushed ice. Add the absinthe and set the glass aside. In a separate mixing glass, place the sugar cube and drop the bitters on it with a dash of water to soften the sugar. Muddle it with a bar spoon before adding the rye or cognac to the mixing glass, along with some ice. Stir well to ensure the sugar and spirits are blended together. Stir the ice and absinthe in the old-fashioned glass and then discard the contents. This will leave the sides of the glass with the essence of absinthe. Strain the contents of the mixing glass into the old-fashioned glass and add a twist of lemon.
Peychaud’s Bitters Recipe 2: The Old Hickory Cocktail
- 1.5 oz Sweet Vermouth
- 1 oz Dry Vermouth
- 2 dashes Orange Bitters
- 4 dashes Peychaud’s Bitters
- Garnish: Twist of Lemon
Named after Andrew Jackson, whose nickname was Old Hickory. After the battle of New Orleans, Jackson’s preferred drink managed to sneak its way into the New Orleans cocktail scene. Combine the ingredients in a mixing glass filled with ice and stir before straining into a chilled coupe. Garnish with a lemon twist.
Peychaud’s Bitters Recipe 3:The Pendennis
- 2 oz Gin
- 1 oz Apricot Brandy Liquor
- 3/4 oz Lime Juice
- 2 Dashes Peychaud’s Bitters
A forgotten classic from the Pendennis Club in Louisville, which is also rumoured to be the birthplace of the Old Fashioned. Combine the ingredients in a shaker filled with ice and shake. Strain the combination into a coupe (no garnish or with a fruit of your choice).
Peychaud’s Bitters Recipe 4:The Vieux-Carré
- 1 oz Rye
- 1 oz Cognac
- 1/4 oz Benedictine
- 1 oz Sweet Vermouth
- 2 dashes Angostura Bitters
- 2 dashes Peychaud’s Bitters
- Garnish: Twist of Orange
A new Orleans classic created in 1937, combine the ingredients in a mixing glass filled with ice and stir well. Strain into a chilled cocktail glass and garnish with a twist of orange.
Peychaud’s Bitters Recipe 5: The Cocktail à la Louisiane
- 2 oz Rye Whiskey
- 3/4 oz Benedictine
- 3/4 oz Sweet Vermouth
- 3 dashes Absinthe
- 3 dashes Peychaud’s Bitters
- Garnish: 2 Cherries
A lesser known member of the New Orleans classic cocktails, the Cocktail à la Louisiane is seated between the Vieux-Carré and the Sazerac, showcasing the versatility and depth of the region’s style. The original recipe has equal parts rye whiskey, benedictine, and sweet vermouth, but we prefer a higher dose of rye to make things less sweet. Combine the ingredients in a mixing glass filled with ice and stir well, garnishing with two cherries.