New Orleans roots
A name with
a place in the city.
PEYCHAUD’S bitters belong to the story of New Orleans cocktails, from a Royal Street apothecary to the familiar red dash in a Sazerac.
The apothecary’s bitters.
Antoine Amédée Peychaud developed his bitters in New Orleans in the 1830s. The city’s coffee houses and cocktail culture helped make the name familiar.
Today, the Sazerac remains one of the clearest ways to understand the ingredient: a short recipe in which the bitters have a distinct aromatic role.
A continuing New Orleans connection.
In December 2019, Sazerac House announced that it was producing and bottling PEYCHAUD’S bitters at its New Orleans location. The announcement connects today’s visitor experience with the brand’s earlier place in the city.
The Aromatic and Barrel-Aged expressions offer two ways to explore the bottle family. Our guide helps you compare the available formats and connect them with practical mixing notes.
History: Sazerac House’s production announcement.
Read the Sazerac recipe