New Orleans is a city that dances to its own beat, a place where music, food, and cocktails are inextricably linked to its soul. One of the most iconic contributions New Orleans has made to the cocktail world is the Sazerac, a drink that beautifully combines two beloved ingredients: Absinthe and Peychaud’s Bitters.
A Bittersweet Beginning
Peychaud’s Bitters was created in the early 1800s by Antoine Amédée Peychaud, a Creole apothecary who served up bitters-laced brandy toddies as a form of medicine. His aromatic bitters quickly became a New Orleans staple and laid the foundation for one of the world’s most classic cocktails.
Absinthia Absinthe & the Sazerac
The original Sazerac combined French cognac, Peychaud’s Bitters, sugar, and a rinse of absinthe, creating a drink that was elegant, slightly sweet, and deeply aromatic. As time went on, rye whiskey replaced cognac due to phylloxera and the changes in the supply of wine, and absinthe was eventually swapped out for replacements like Herbsaint after the U.S. ban in 1912.
Today, with absinthe back on the scene (thankfully!), cocktail lovers can recreate the Sazerac in its original, soulful form — complete with a generous wash of Absinthia Absinthe and a few dashes of Peychaud’s Bitters.
Why Peychaud’s & Absinthia Absinthe Are a Perfect Pair
Peychaud’s is known for its gentle, floral character with hints of anise — an ideal complement to Absinthia Absinthe’s bold, herbaceous profile. Together, they create a beautiful balance that highlights each other’s complexity without overpowering the palate.
Beyond the Sazerac: Creative Uses
While Peychaud’s is essential to the Sazerac, it can also transform other Absinthia Absinthe cocktails:
Add a dash to an Absinthia Absinthe Frappé for an unexpected layer.
Drop it into an Absinthia Absinthe spritz for a bright herbal finish.
Use it to create new twists on classic cocktails, like a New Orleans–inspired Corpse Reviver #2 featuring Absinthia Absinthe.
Where to Find Peychaud’s Bitters
If you’re ready to explore this legendary pairing, you can easily grab a bottle of Peychaud’s Bitters here.
Sazerac Recipe with Absinthia Absinthe
Ingredients:
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- 2 oz rye whiskey (or cognac for the original version)
- 1 sugar cube
- 3 dashes Peychaud’s Bitters
- Absinthia Absinthe Verte (for rinse)
- Lemon peel
Instructions:
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- Rinse a chilled glass with Absinthia Absinthe, then discard the excess.
- Muddle the sugar cube and Peychaud’s Bitters with a few drops of water.
- Add rye whiskey and stir with ice until chilled.
- Strain into the absinthe-rinsed glass.
- Express a lemon peel over the top and garnish.
A True Taste of New Orleans
Whether you’re revisiting the classic Sazerac or experimenting with new creations, Absinthia Absinthe and Peychaud’s Bitters are your keys to capturing that unmistakable New Orleans magic in a glass. Cheers to celebrating history, tradition, and the Green Fairy’s enduring spirit!
