In 1793, wealthy plantation owners were forced to flee the island of San Domingo, salvaging what possessions they could. Many came to (what was then) the Spanish Louisiana city of New Orleans. Among the possessions of one Creole was a recipe for a compounding of a liquid tonic called bitters. His name was Antoine Amedie Peychaud and he was an apothecary. These bitters, good for what ailed one irrespective of malady, gave an added zest to potions of cognac brandy he served friends and others who came to his pharmacy. Today, Peychaud’s Bitters are produced according to the original recipe at Buffalo Trace Distillery. They are an important element in the Sazerac® Cocktail and can also be used in The Manhattan, The Old-Fashioned and many other classic cocktails.
Try using in the Mardi Gras "Vieux Carre Cocktail", a rye whiskey and cognac cocktail named after a hotel in the Old Quarter of New Orleans, or in the classic Sazerac cocktail, an oldie but a goody, this is one of the world's first cocktails, invented in New Orleans in the 19th century.