Monday, November 13, 2006

Mixology Monday IX

A Dash of Bitters is hosting this month's Mixology Monday with a most appropriate theme of Bitters.

After a bit of thought I finally settled on a yet to be used bottle of Peychaud Bitters.


Dating from 1795, it takes it's name from Antoine Amedee Peychaud. Peychaud fled Haiti and settled in New Orleans. From his trade as a pharmacist he become known for his bitters. In fact it's probably responsible for the oldest known cocktail - the Sazerac which first appeared in the 1850's.

Peychaud Bitters is reportedly difficult to find outside of it's place of origin New Orleans so when it appeared on the shelf at a local bottle shop it was quickly purchased. Since then it's languished on our shelves, unopened and unused.

That is, until now.

What better way to fully appreciate Peychaud Bitters then by mixing up a traditional Sazerac.


[Makes 1 drink]

1 teaspoon sugar syrup
3 dashes Peychaud bitters
60mls Cognac
1 teaspoon Absinthe
1 twist lemon peel

Use two tumblers.

Half fill one tumbler with ice. Add the sugar syrup and the Peychaud's, stir well before adding the cognac. Continue to stir until combined.

Add the Absinthe to the second tumbler - swirl the absinthe around the glass, draining off the excess.

Strain the cognac mixture into the absinthe lined glass.
Add a twist of lemon and serve.

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  1. so, is it lipsmacking good?

    i imagine one or two of these and i'd be on the floor.

  2. Paalo was the taster and he said that this drink "puts hairs on your chest!"

  3. I've been making these a lot lately with Courvoisier VSOP and Jade's 'Edouard 72' absinthe -- yum!! I use a 2:1 demerara:water syrup. Sometimes I do 2 dashes Peychauds along with 1 dash Angostura just to add a little more spice.

    (I need to get my hands on some Jade 'Nouvelle-Orléans' to try as well!)

    Works best if the second tumbler is chilled (frozen!) first.

  4. Thanks Dangerous-ish: I'll try that tip of freezing the second glass. You really do get a better result when you use quality ingredients.


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