In the early 1800’s, Antoine Amedie Peychaud, an apothecary, gained fame in New Orleans not for the drugs he dispensed, but for the compounding of a liquid tonic called bitters. These bitters, good for what ailed one, irrespective of malady, gave an added zest to the portions of cognac brandy he served in his pharmacy. Cognac had long been a popular drink in the numerous coffee houses of New Orleans, and presently customers began demanding their brandy be spiked, with a dash of the marvellous Peychauds Bitters. The zest Peychauds Bitters gives drinks and food has given it an honoured place in famous gourmet recipes the world over. For any bar to be complete there must be a bottle of Peychaud’s Bitters. Necessary in all of the most sophisticated cocktails, Peychaud’s enhances the taste of whatever you’re sipping. Try them in Manhattans, Old Fashioneds, Whisky Sours or in thier signature Sazerac Cocktail.