Peychauds Aromatic Cocktail Bitters 35% 14.8cl


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Peychauds Aromatic Cocktail Bitters were created in the early 1800s by apothecary Antoine Amedie Peychaud whose father had bought the recipe with him from Haiti as he fled the Haitian Slave Rebellion. Peychaud was based in New Orleans and soon became more famous for his bitters than for the drugs he was dispensing. He used to serve a dash of bitters in the Cognac he sold in his pharmacy to treat all sorts of ailments and maladies. Soon patrons of bars in New Orleans began asking for their brandy with a dash of bittlers. Peychauds Bitters is the key ingredient in what is now the signature cocktail of New Orleans, the Sazerac, see recipe below. By 1850 the Sazerac cocktail was first Sazerac French brandy and bitters. By 1873 the recipe had developed to use American Rye Whiskey in place of the French brandy and had a dash of Absinthe added. The official Sazerac Cocktail now specifies Sazerac Kentucky Straight Rye Whisky and Herbsaint (a type of American absinthe). Obviously, like other famous cocktail bitters such as Angostura, the exact recipe for Peychauds Aromatic Cocktail Bitters is a secret but, also like Angostura is is gentian-based bitters but has alighter in style with a sweeter taste and more floral aromas. An essential cocktail ingredient for any well-stocked bar.


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