Peychaud’s Bitters is best known for its starring role in a sazerac, and cameo appearances in a manhattan or an old-fashioned. But the bitters are also a handy addition to your holiday arsenal. Peychaud’s has a lighter, sweeter flavor than its Trinidad cousin Angostura, with notes of cherry and clove. Creole in origin, the original recipe came from Antoine Peychaud, an apothecary who fled Haiti for New Orleans in 1795. Initially, the bitters were considered medicinal, created as an aid for nausea. They’re also a digestif—skip the nap or the Alka-Seltzer and try a Peychaud’s-laced cocktail after your next rich holiday dinner. To take things one step further, the bar team at Cure in New Orleans combines Peychaud’s with other digestifs for a couple cocktails perfect for sipping post-Thanksgiving feast.
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