Worth trying: Peychaud’s Bitters
Antoine Amedie Peychaud invented his ruby red bitters as a tonic for the myriad ails and maladies of the day, but the liquid kick the concoction gave his clientele saw the drink transcend its original purpose and become something much more fun.
From medicinal beginnings in 1830s New Orleans, Peychaud’s Bitters has grown to become a classic cocktail accoutrement.
It is a key ingredient in the brandy- or whiskey-based Sazerac, a prime potation of the Big Easy reveller that was allegedly invented by Peychaud himself. Indeed, Peychaud is considered something of a forefather of modern mixology; the egg cups he used as makeshift measures, called ‘coquetiers’ in French, are the root of the word ‘cocktail’.
Peychaud’s Bitters is noted for its gentian zest, with a slightly sweeter taste than rival Angostura bitters. It is also a key component of newer New Orleans inventions such as the Vieux Carré, a cognac cocktail that encapsulates the vibrancy of the city’s bustling French Quarter from which it derives its name.
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