A bright-red aromatic bitters created in New Orleans in the 1830s by Antoine Peychaud, with a flavor profile of cherry, anise, and light spice. It is the essential bitters in the Sazerac cocktail.

A stirred Irish whiskey classic splitting the spirit with dry vermouth and anointing it with Peychaud's and absinthe for a dry, anise-perfumed sipper.

Black Thorn

A Savoy Cocktail Book classic pairing Irish whiskey with dry vermouth — unusual and compelling — with Peychaud's bitters and a whisper of absinthe. Herbal, dry, and quietly complex with the gentle character of Irish whiskey.

Blackthorn

A distinguished Scotch cocktail from the Savoy Cocktail Book — Scotch whisky stirred with dry vermouth and ruby port, finished with Peychaud's bitters. Smoky, vinous, and elegantly complex, with the port adding deep fruit and the Scotch providing backbone.

Chancellor

A New Orleans counterpart to the Sazerac, stirring rye with sweet vermouth, Bénédictine, and an absinthe rinse, pouring layered, licorice-tinged, and richly Creole.

De La Louisiane

A rye Manhattan variation from Ted Saucier's 1951 Bottoms Up, replacing vermouth with Cointreau and using Peychaud's bitters for a New Orleans influence. Dry, orange-forward, and spirit-driven.

Deshler

A riff on Sam Ross's modern classic stirring bourbon with sweet vermouth, Campari, and a splash of maraschino liqueur, producing a bittersweet, nutty Manhattan-Negroni hybrid.

Left Hand

New Orleans' official cocktail, a rye (originally cognac) build with Peychaud's bitters and sugar served in an absinthe-rinsed glass, drinking spirit-forward, anise-scented, and unmistakably Creole.

Sazerac

A long-lost Louisville hotel creation layering bourbon, orange liqueur, and a generous dose of two bitters beneath Champagne, drinking rich, spiced, and improbably complex.

Seelbach

The rediscovered 1917 Kentucky classic -- bourbon, Cointreau, and a spectacular seven dashes each of Angostura and Peychaud's topped with champagne.

Seelbach Classic

A Scottish Rob Roy variant from the Savoy Cocktail Book, named for Scotland's national flower. Equal parts Scotch and sweet vermouth with Peychaud's bitters in place of the usual Angostura, lending a more aromatic, anise-tinged finish.

Thistle

A New Orleans stirred classic from the Hotel Monteleone layering rye, cognac, sweet vermouth, Bénédictine, and two bitters into a plush, spice-laden sipper named for the French Quarter.

Vieux Carré

A gilded Manhattan variation from New York's Waldorf-Astoria that adds a barspoon of honey-herb Bénédictine and Peychaud's bitters for a richer, slightly sweeter, more aromatic sipper than the original.

Peychaud's Bitters