Arriving in New Orleans from the once-French colony of San Domingo (now Haiti), Antoine Amédée Peychaud established himself by 1832 as the proprietor of an apothecary situated in the heart of the French Quarter. Here, he masterfully concocted his renowned bitters. These bitters served as an invigorating addition to the elixirs gracing the shelves of his pharmacy. Over time, the popularity of Peychaud’s bitters grew exponentially, becoming a cherished commodity.

This enduring legacy endures as Peychaud’s method, which involves infusing distilled spirits with an array of botanicals, remains relevant in the present day. Peychaud’s bitters assume a pivotal role as a foundational element in the official Sazerac cocktail and stand as an indispensable cornerstone within any refined bar setting.