The classic New Orleans bitters and a crucial ingredient in the signature Sazerac cocktail, Peychaud's is sure to enhance the taste of whatever you're sipping. As one of only two brands of cocktail bitters to survive from pre-prohibition days, Peychaud's is used some of the world's most classic cocktails like the Manhattan, Old Fashioned, and Whiskey Sour. Made right in New Orleans, it's been a legendary favorite since the 1800's. In stock and ready to ship. Features: Used in cocktails like a Manhattan, Old Fashioned, and in the signature Sazerac Cocktail. One of only two brands to survive from pre-prohibition days. Made in New Orleans.
1 sugar cube
1 1/2 oz Rye whiskey
2 Dashes Peychaud’s Bitters
1 dash angostura bitters
1 barspoon absinthe (or Pernod)
Place the sugar cube in a mixing glass or old fashioned glass with just enough water to moisten it. Use the back of a barspoon to crush the cube.
Add the rye, bitters, and ice. Stir just until chilled, about 30 seconds.
Add the absinthe to a chilled Old Fashioned glass and turn the glass to coat the sides. Pour off any excess.
Use a cocktail strainer to strain the cocktail into the absinthe coated glass.
Twist and squeeze the lemon peel over the glass to release the oils. Rub the rim of the glass with the peel and, if desired, drop it into the cocktail. Some Sazerac enthusiasts insist the drink should not be served with the peel in the cocktail, while others prefer it.