The New Orleans classic — no Sazerac without it.
Peychaud’s is a bitter you do not have the choice to have in your bar. It was created in New Orleans between 1849 and 1857 by Antoine Amédée Peychaud, a Creole apothecary from Saint-Domingue (now Haiti) who had arrived in Louisiana around 1793 — and no bottle is more tied to a single city’s cocktail history.
Gentian-based like Angostura but with a predominant anise aroma over a background of mint — and that signature scarlet colour — Peychaud’s defines the Sazerac and shapes the Vieux Carré. Today it is produced by the Sazerac Company at Buffalo Trace Distillery in Frankfort, Kentucky.
Any bar serving classics needs it in the well: it is not interchangeable with Angostura — the two are complements, and serious cocktail menus rely on both.
Peychaud is stocked in Canada and available to restaurants, bars, hotels and caterers through the Alambika Pro Portal — wholesale pricing, live inventory and recurring ordering. New to Alambika? Open a pro account in minutes, or talk to an account manager about volumes, programs and openings.
Alambika Pro supplies Peychaud bitters to restaurants, cocktail bars, hotels and hospitality professionals across Canada — professional ordering, wholesale pricing, Canadian inventory and coast-to-coast delivery.
