INGREDIENTS: Gentian-based bitters (referring to a genus of flowering plants)
- Additional information
Created in New Orleans by Antoine Amédée Peychaud, the recipe for this bitters dates back to the 1830s. It’s sweeter and lighter than is common for the style with fruitiness and citrus in the foreground.
An essential bitters formulation for any serious bar collection, Peychaud’s Bitters were created in 1830 in New Orleans. A critical component of Sazerac and Vieux Carré cocktails, these bitters are made with a base of gentian, but also present bold anise and mint flavors as well. 35% alcohol by volume
Made in New Orleans
1 sugar cube
1 1/2 oz Rye whiskey
2 Dashes Peychaud’s Bitters
1 dash angostura bitters
1 barspoon absinthe (or Pernod)
Place the sugar cube in a mixing glass or old fashioned glass with just enough water to moisten it. Use the back of a barspoon to crush the cube.
Add the rye, bitters, and ice. Stir just until chilled, about 30 seconds.
Add the absinthe to a chilled Old Fashioned glass and turn the glass to coat the sides. Pour off any excess.
Use a cocktail strainer to strain the cocktail into the absinthe coated glass.
Twist and squeeze the lemon peel over the glass to release the oils. Rub the rim of the glass with the peel and, if desired, drop it into the cocktail. Some Sazerac enthusiasts insist the drink should not be served with the peel in the cocktail, while others prefer it.
|Dimensions||3 × 3 × 6 in|