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Peychaud’s aromatic cocktail bitters are made using a predominance of distinctive cloves with hefty liquorice notes, first crafted in 1793. They’ve stood the test of time and are a great 'all-rounder' for use in any drink calling for bitters, though particularly in a Sazerac cocktail.
A spicy, liquorice-like nose with oodles of cloves and cassia bark.
Morello cherries, star anise and nutmeg. Very dark and rich, loads of complexity.
Huge, exotic spices on the tail.
Been meaning to try this for a while- not disappointed, makes for a subtler and more aromatic Manhattan than does Angostura. Looking forward to more experimentation!
Been meaning to try this in my go-to Manhattan (Eagle Rare, Gonzales La Copa, and a single Luxardo cherry) rather than my usual hefty dash of Angostura. Not disappointed- more subtle, does not dull some of the notes in the Eagle Rare. Next experiment, see what it can do with for a Wild Turkey 101 version.
Used Peychaud's for the first time last night. I used Rittenhouse Rye bottled in Bond in an Old Fashioned recipe, substituted Peychaud's for the usual Angostura, and found it to be perfect. However, research persuaded me that such a concoction, no matter how good it tastes, is not a true Old Fashioned and instead should be called a Whiskey Cocktail. So be it, but buy the Peychaud's and enjoy it under any name.
you just cannot sazerac without one, ...pretty good in a dark and stormy too
Peychauds's Bitters...the best. In the famous words of Justin Wilson, "I gauxraaantee!" Rated 10 because there wasn't an 11. Used daily in my household. Greg Ingalls of James Island, S.C.