Behind nearly every bar in the world youll find the same three bitters, a set that could easily be considered the “holy trinity” of bitters: Angostura, Peychauds, and orange bitters. While Angostura is most often called for in classic cocktails, Peychauds bitters holds an important place in the Sazerac cocktail, in addition to many other classic and modern drinks. Like Angostura, it has a fascinating history, and is inextricably linked to American cocktail culture.
Join us on a quick tour as we explore the history of Peychauds bitters, its uses in cocktails, comparisons to Angostura, and substitutions for Peychauds for when you want to try something new.
It is a gentian-based bitters, comparable to Angostura bitters, but with a predominant anise aroma combined with a background of mint. Peychaud’s Bitters is the definitive component of the Sazerac cocktail. It is currently produced at the Buffalo Trace Distillery in Frankfort, Kentucky.
Peychaud’s vs Angostura Bitters
When comparing Peychauds and Angostura bitters, the contrasting flavor profiles showcase the unique characteristics of each brand. Peychauds bitters, known for its delicate and lighter profile, entices the palate with its sweet and aromatic notes. Anise and cherry are the two primary flavors, balanced by hints of clove, orange, and mint. The bitter finish adds complexity, balancing the sweetness and ensuring a well-rounded experience. And that bright red hue can be spotted from a mile away!
On the other hand, Angostura emanates a deeper and more robust character. Its spiced flavor profile is reminiscent of cloves, cinnamon, nutmeg, and allspice, lending a warm and comforting sensation to cocktails. The interplay of baking spices, plus an abundance of bitter, earthy root and bark flavors, forms the foundation of Angostura, creating a rich and savory experience. Angosturas bouquet also showcases subtle citrus and floral undertones, complementing the dominant spice notes and adding layers of complexity.
Put simply, whereas Peychauds is light and bright, Angostura is deep and rich. These distinct flavor profiles give bartenders and cocktail enthusiasts a diverse range of options to choose from when crafting their libations. Whether one seeks the delicate sweetness of Peychauds or the robust spiciness of Angostura, both bitters contribute to the complexity and depth of flavor in cocktails, allowing for endless possibilities and personalized creations that cater to individual tastes.
Cocktails with Peychaud’s Bitters
Peychauds Bitters is a versatile ingredient that lends its unique flavor profile to an array of cocktails, both classic and modern. One of the most famous of these cocktails is the Sazerac. Its origins can be traced back to New Orleans in the 19th century, where it was crafted using Peychauds bitters, a dash of absinthe, sugar, and a base of French brandy (which was eventually replaced with American rye whiskey, which is how we know the cocktail today). The Sazerac embodies the spirit of the Crescent City, offering a strong and aromatic libation that perfectly balances sweetness and bitterness.
The Vieux Carré, named after the French Quarter of New Orleans, is another noteworthy cocktail that features Peychauds Bitters. The drink is attributed to Walter Bergeron, a bartender at the Carousel Bar in the Hotel Monteleone in the 1930s. This cocktail combines rye whiskey, Cognac, sweet vermouth, Bénédictine, and a blend of Angostura and Peychauds bitters. The result is a smooth yet boozy, slightly sweet libation with a remarkable herbal complexity thats a result of the brilliant mixing of base spirits, liqueurs, and bitters.
The Seelbach cocktail, a bubbly blend of bourbon, orange liqueur, Angostura bitters, Peychauds bitters, and Champagne, carries with it an interesting backstory. Initially believed to be a classic cocktail rediscovered in the 1990s, the Seelbach was attributed to the historic Seelbach Hotel in Louisville. However, it was eventually disclosed that bartender Adam Seger concocted the drink, creating a fictional narrative to captivate drinkers. Despite the fabricated origin, the Seelbach remains a delicious cocktail.
Peychaud’s has also made its way into some unorthodox cocktails that test the limits on bitters. The Sawyer, essentially a bitters-soaked twist on a gimlet, was created by famed bartender Don Lee at Ssäm Bar in New York City. The drink features a whopping 28 dashes of bitters, including 7 of Peychauds, lending a bold and distinctive character to the otherwise bright and fresh gimlet.
Additionally, Gunshop Fizz—the signature drink of the book Rogue Cocktails, self published in 2009 by New Orleans bartenders Maks Pazuniak and Kirk Estopinal—showcases an unconventional use of Peychauds bitters. This cocktail pushes the boundaries by incorporating a full two ounces of Peychauds alongside Sanbitter, lemon juice, strawberries, citrus peel, and cucumber (a la Pimm’s Cup), resulting in a surprisingly refreshing and relatively easy drinking cocktail, despite the abundance of bitters.
Peychaud’s Aromatic Cocktail Bitters | Our Point Of View
FAQ
What is the difference between Angostura and Peychaud’s bitters?
What is the base spirit of Peychaud’s bitters?
What is the main ingredient in bitters?
Can you use Peychaud bitters in an old fashioned?
What are Peychaud bitters made of?
It’s a combination of fruits (cherry, plum, red currant, and berries), spices (cinnamon, cloves, anise, nutmeg), sweet notes (licorice, honey, caramel), and a distinctive mix of herbs. Peychaud bitters are based on grain alcohol infused with gentian root, aniseed, licorice, mint, saffron, citrus, and cloves.
Where did Peychaud’s bitters come from?
Peychaud’s Bitters is a bitters distributed by the American Sazerac Company. It was originally created between 1849 and 1857 by Antoine Amédée Peychaud, a Creole apothecary from the French colony of Saint-Domingue (now Haiti) who traveled to New Orleans, Louisiana, around 1793.
What are Peychaud bitters used for?
Peychaud bitters are most famous for their use in cocktails like the Sazerac and Vieux Carré. Both drinks originate from New Orleans, just like the bitters. They are used in quite some cocktails recipes but are not anywhere near as abundant as Angostura Bitters.
Who created Peychaud’s aromatic cocktail bitters?
Peychaud’s Aromatic Cocktail Bitters were created by one Antoine Amedee Peychaud. His story starts in 1795 when he arrives in New Orleans as a refugee in 1795 after his father was forced to flee the island of San Domingo, where his family owned a coffee plantation, after the slaves rebelled.