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Peychaud's Bitters
Peychaud's Bitters

Peychaud's Bitters

Your Price: $12.99
Peychaud's Bitters
Item Number: Peychauds-Bitters
Availability: In Stock 6
Size: 5oz
Peychauds Bitters 5 ozIf there is a cocktail to be had, there should always be a bottle of this by your side. Since 1793, Peychaud's Bitters has been the secret ingredient in all of the most sophisticated cocktails - try making a Sazerac without it and you will be greatly disappointed. Simply put, a few dashes of Peychaud's gives life to whatever you're sipping.In the early 1800's Antonie Amedie Peychaud an apothecary gained fame in New Orleans not for the drugs he dispensed but for the compounding of a liquid tonic called bitters. These bitters good for what ailed one irrespective of malady gave an added zest to the potions of cognac brandy he served in his pharmacy. Cognac had long been a popular drink in the numerous coffee houses of New Orleans and presently customers began demanding their brandy spiked with a dash of the marvelous Peychaud's Bitters. The zest Peychaud's Bitters give drinks and food has given it an honored place in famous gourmet recipes the world over.In 1838, Antoine Amedie Peychaud, owner of a New Orleans apothecary, treated his friends to brandy toddies of his own recipe, including his "Peychaud's Bitters," made from a secret family recipe. The toddies were made using a double-ended egg cup as a measuring cup or jigger, then known as a "coquetier" (pronounced "ko-k-tay"), from which the word "cocktail" was derived. Thus, the world's first cocktail was born!By 1850, the Sazerac Cocktail, made with Sazerac French brandy and Peychaud's Bitters, was immensely popular, and became the first "branded" cocktail. In 1873, the recipe for the Sazerac Cocktail was altered to replace the French brandy with American Rye whiskey, and a dash of absinthe was added.In 1933, the Sazerac Cocktail was bottled and marketed by the Sazerac Company of New Orleans. That same year, "Herbsaint," a pastis, was made according to a French recipe; "Herbsaint" was so named for the New Orleans term for wormwood - "Herb Sainte."In 1940, the Official Sazerac Cocktail recipe was modified to use Herbsaint as the absinthe.Finally, in 2000, the Official Sazerac Cocktail recipe was modified to use Sazerac Kentucky Straight Rye Whiskey.The Official Sazerac Cocktail1 cube sugar1½ ounces (45ml) Sazerac Rye Whiskey¼ ounce Herbsaint3 dashes Peychaud's BittersLemon peelPack an Old-Fashioned glass with iceIn a second Old-Fashioned glass place the sugar cube and add the Peychaud's Bitters to it, then crush the sugar cubeAdd the Sazerac Rye Whiskey to the second glass containing the Peychaud's Bitters and sugarEmpty the ice from the first glass and coat the glass with the Herbsaint, then discard the remaining HerbsaintEmpty the whiskey/bitters/sugar mixture from the second glass into the first glass and garnish with lemon peel

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