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Peychaud’s brings to mind licorice, saffron, citrus, peel, and caramel. It’s lighter and fruitier and less bitter than the profile of other aromatic bitters.
The Sazerac, the drink most associated with Peychaud’s bitters, was likewise born in New Orleans and was an homage to Antoine’s brandy toddy. It became the signature cocktail at the Sazerac Coffee House, a development that helped to cement its historic name. Its initial build called for French brandy, Peychaud’s bitters, sugar, absinthe, and water.
Later iterations of the recipe swap rye whiskey for the brandy, making the drink an even more thoroughly American creation.