ABV: 35%
Size: 14.8cl
Description
Antoine Amédée Peychaud came to New Orleans from the island of San Domingo, the former French colony that is now Haiti. By 1832 he owned an apothecary in the French Quarter where he made his famous bitters. These bitters gave a little zest to the elixirs he sold at his pharmacy and over time Peychaud's bitters became wildly popular. His recipe of distilled spirits infused with botanicals is still used today.
Peychaud's is an essential ingredient in the official Sazerac cocktail and an indispensable staple in any sophisticated bar.
Pack an Old-Fashioned glass with ice. In a second Old-Fashioned glass, place a sugar cube and add three dashes of Peychaud’s Bitters to it. Crush the sugar cube. Add 1.5 oz Sazerac Rye Whiskey to the glass with Peychaud’s Bitters and sugar. Add ice and stir. Empty the ice from the first glass and coat the glass with .25 oz Herbsaint. Discard the remaining Herbsaint. Strain the whiskey/bitters/sugar mixture from the glass into the Herbsaint-coated glass and garnish with a lemon peel.
