Peychaud's is amongst the most essential of aromatic bitters. Most notably, you can't make a Sazerac without it. It's a "lifting" bitters, lending bright cherry and anise notes to a variety of cocktails. Originally created around 1830 by Antoine Amédée Peychaud, a Creole apothecary from the French colony of Saint-Dominique (now Haiti) who settled in New Orleans in the late 1700s.
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