Peychaud`S Aromatic Bitters
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.On the palate morello cherries, star anise and nutmeg. Very dark and rich, loads of complexity. Huge finish with exotic spices on the tail.
Sazerac
The roots of the Sazerac Company, one of the largest distilling companies in the United States, go back to 1830s New Orleans, when Creole pharmacist Antoine Peychaud created his bitters (which would eventually become known as Peychaud’s Bitters). In the 1850s, Sewell Taylor started serving the Sazerac cocktail in his coffee house, made with French brandy and Peychaud’s Bitters - this proved to be a very popular libation indeed.
In 1869, Thomas H. Handy bought the coffee house and named it the Sazerac Coffee House after the cocktail, and started to acquire and market drinks brands, including Peychaud’s Bitters in 1873 when Antoine Peychaud sold the rights to the brand. The Sazerac Company started to bottle the cocktail in the 1890s, though with an altered recipe - they were using rye whiskey instead of French brandy, a change which happened when phylloxera started to dramatically affect the brandy’s production.
As the Sazerac Company has grown, it has taken on some huge brands - notably it acquired Buffalo Trace in 1992 and Barton Brands in 2009. It also produces Herbsaint liqueur, which became a very popular alternative to absinthe in the Sazerac cocktail.
A must stock item for any bar, superb in cocktails and a must for some legendary drinks.
`Sazerac`
60ml Woodford Rye Whiskey
3 dashes Peychaud`s Bitters
3 dashes La Fee Bohemian Absinthe
1 Suagr Cube
Garnish with a Lemon Peel zest.
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.On the palate morello cherries, star anise and nutmeg. Very dark and rich, loads of complexity. Huge finish with exotic spices on the tail.
Sazerac
The roots of the Sazerac Company, one of the largest distilling companies in the United States, go back to 1830s New Orleans, when Creole pharmacist Antoine Peychaud created his bitters (which would eventually become known as Peychaud’s Bitters). In the 1850s, Sewell Taylor started serving the Sazerac cocktail in his coffee house, made with French brandy and Peychaud’s Bitters - this proved to be a very popular libation indeed.
In 1869, Thomas H. Handy bought the coffee house and named it the Sazerac Coffee House after the cocktail, and started to acquire and market drinks brands, including Peychaud’s Bitters in 1873 when Antoine Peychaud sold the rights to the brand. The Sazerac Company started to bottle the cocktail in the 1890s, though with an altered recipe - they were using rye whiskey instead of French brandy, a change which happened when phylloxera started to dramatically affect the brandy’s production.
As the Sazerac Company has grown, it has taken on some huge brands - notably it acquired Buffalo Trace in 1992 and Barton Brands in 2009. It also produces Herbsaint liqueur, which became a very popular alternative to absinthe in the Sazerac cocktail.
A must stock item for any bar, superb in cocktails and a must for some legendary drinks.
`Sazerac`
60ml Woodford Rye Whiskey
3 dashes Peychaud`s Bitters
3 dashes La Fee Bohemian Absinthe
1 Suagr Cube
Garnish with a Lemon Peel zest.