Peychaud's Bitters
Antoine Amédée Peychaud fled the slave rebellion in Saint-Domingue (now Haiti) in the 1790s and established a pharmacy in New Orleans. He served his tonic in a coquetier (French egg cup), from which 'cocktail' may derive (disputed etymology). The Sazerac cocktail — America's oldest cocktail per New Orleans tradition — was originally made with Peychaud's bitters and Cognac; rye was substituted during phylloxera. Both versions are legitimate and bartenders in New Orleans still ask 'Cognac or rye?'
Flavor Profile
Lighter, more floral than Angostura. Anise, cherry, subtle bitterness. Where Angostura shouts, Peychaud's whispers. 'Less aggressive; better for delicate drinks where you want a whisper of bitterness.' The reason New Orleans cocktails taste different from everywhere else.
Key Producers
The Sazerac's signature ingredient; the Vieux Carré's accent; produced by Sazerac Company