Peychaud's Bitters cocktails
Floral and faintly anise-tinged, Peychaud's bitters lend a distinctly New Orleans character to whatever glass they enter — most famously the Sazerac, and with equal authority in the spirit-forward complexity of the Vieux Carré.
2 classic recipes from our canon that use peychaud's bitters — Peychaud's Bitters sits in our bitters shelf.
Sazerac
Rye stirred with Peychaud's in an absinthe-rinsed glass — New Orleans' spirit-forward classic.
Ingredients
- ◆rinse absinthe
- ◆50 ml rye whiskey
- ◆7 ml simple syrup
- ◆2 dashes peychaud's bitters
Method
- 1Rinse a chilled rocks glass with absinthe and discard the excess.
- 2Stir rye, syrup and Peychaud's with ice until cold.
- 3Strain into the glass, neat, and express a lemon peel over the top.
PRO TIP
Served without ice — the absinthe is a rinse, not a pour.
Garnish — Lemon peel, discarded
Vieux Carré
Rye, cognac, vermouth and Bénédictine, double-bittered — a layered New Orleans sipper.
Ingredients
- ◆30 ml rye whiskey
- ◆30 ml cognac
- ◆30 ml sweet vermouth
- ◆1 bar spoon benedictine
- ◆2 dashes peychaud's bitters
Method
- 1Stir all ingredients with ice until cold.
- 2Strain over fresh ice in a rocks glass.
PRO TIP
The Bénédictine is the secret — a teaspoon ties the whole thing together.
Garnish — Lemon twist
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