The story behind Peychaud’s Aromatic Cocktail Bitters starts in 1793 in New Orleans. Rich plantation owners were forced to flee to San Domingo island, taking with them their dearest possessions. Many arrived in New Orleans, which was then in Spanish Louisiana. Among these possessions was a recipe for a liquid tonic called Bitters. The Creole owner of the recipe was Antoine Amedie Peychaud and he was trained as a pharmacist.
A. A. Peychaud’s fame in the city was founded not so much on the medicine he dispensed to the inhabitants, but much more on his bitters. These bitters were good for whatever ailed the inhabitants. Peychaud’s Bitters gave new life to the portions of cognac brandy he dispensed to his friends and others who visited his pharmacy. This brandy/bitter drink quickly gained fame. The consequence was that several coffee houses in New Orleans began to use Peychaud’s Bitters, and over time in more and more cocktails.
Today, Peychaud’s Bitters is a brand spread all over the world. The extra spice it gives to both drinks and food has given this bitter a special place on many menus.
Peychaud’s is not meant to be drunk straight from the bottle – but we tried anyway.
The scent is of spice, herb garden, medicinal, menthol and anise.
The taste is licorice, sweet and then bitter at the end.
It is natural to compare Peychaud’s with Angustora Bitter – and the difference between the two is that Peychaud’s is sweeter than Angustora. Both Bittre are included in several cocktails together, which emphasizes that there is a difference.