Absinthe
Fountains
Conjures up the magical spirit of the absinthe world.
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With Peychaud's formidable tradition and reputation, it's almost uncalled-for to list the countless ways to use it in cocktails, as well as the countless awards it has received over the years.
Because it's only other bitter besides Angostura that survived the Prohibition in the USA, we consider that enough of a calling card to its universal quality.
The inventory of ideas on how to use this classic bitter in recipes and in cocktails continues to grow.
Like most bitters produced today, the details of the recipe for these magical trops remains a secret. Clearly noticeable are extracts of gentian and anise, and also hints of cherry, clove and nutmeg. We know for sure that they contain Water, 35% pure alcohol, herbs, spices, caramel, and one food coloring (Allura red AC), which offers the bitters its mysterious, light red vesture.
The smell and taste of this cocktail bitter are deeply layered: intense, spicy, bitter, herbally and fundamentally sweet can all be used to describe the taste and aroma experience that lingers for hours. The nuances of a couple of drops of Peychaud's can be enjoyed, and its individual flavors shine through regardless of its accompaniment.
We're talking about a creation from Antoine Amédée Peychaud produced today in Haiti.
The pharmacist Peychaud relocated from New Orleans in 1795 and is supposedly one of the fathers of the American cocktail. In his pharmacy, he offered his bitters mixed with cognac to his friends and customers as a therapeutic drug as well as for enjoyment. This drink is the source of the Sazerac Cocktail.
According to some sources, Peychaud even coined the term 'cocktail' because the glass in which he served his mixtures was an egg cup, called a “coquetier” in French. Whoever let themselves go at Peychaud's and therefore wasn't speaking very clearly, when trying to order another coquetier may have well uttered something sounding more like “cocktail”. This is a relatively flimsy theory: why would an unclearly spoken well known term be confused with an expression that was still relatively unknown at that time?
In fact, the term “cock tail” was already in use at the end of the 18th century to describe a ginger ale like drink, and the term was fully defined with today's definition in a New York newspaper from 1806. So the sources go to show that the term did not originate in Antoine Peychaud's pharmacy, but it could very well be that Peychaud was responsible for the term becoming widely used. His bitters knew such fame that they were soon ordered by everyone as an accompaniment to cognac across New Orleans.
In 1873, Thomas H. Handy, then the barkeeper and owner of the Sazerac Coffee House since 1869, inherited the right to produce Peychaud’s bitters. He was also the one to start using the bitters with Sazerac Cocktail Rye Whiskey since cognac was in limited supply thanks to the phylloxera crisis, when smut fungus ruined the quality and supply chain.The founding of Sazerac Company Inc. followed in 1870, where Buffalo Trace Distillery's bitters, as well as Regans' Orange Bitters No. 6, are produced today.
Use it to enhance the flavor and aroma of your beverages and dishes.
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This absinthe glass is a replica of one of the famous glasses of the XIXth centu...
This absinthe glass is a replica of one of the famous glasses of the XIXth century provided by the Musée de l'Absinthe in Auvers sur Oise. It is made with molded glass and its reservoir will be ideal to measure correctly your absinthe.
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The Bohème absinthe spoon has a classic, yet slightly more dignified design.Der...
The Bohème absinthe spoon fits snugly onto every average sized absinthe glass, and will be an eye catcher during the classic French ritual, but also the fire ritual. This spoon fits perfectly in one of our hardcover spoon boxes, available in
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Abisinthe Amer 72 is a perfumed absinthe, powerful and full of aniseed flavours. Ideal for an initiation to strong sensations. Abisinthe Amer 72 won a bronze medal a the 2004 Concours International des Eaux de Vie de Fruits in Metz (Intern ...
A legendary herbal liqueur, that was used as a medicinal elixir in the past. Tod...
The promising title of this recipe manuscript, from which the monk and pharmacist Jérôme Maubec developed the élixir végétal in 1737, bears the following words: “Elixir for long life”. The drink wou ...
A replica of the historical Pernod Fils absinthe. For connoisseurs !
The Jade 1901 absinthe from Ted Breaux, a replica of the historical Pernod Fils, is an absinthe for connoisseurs.
La Clandestine absinthe has a complex aromatic palate and subtle bitterness. An...
La Clandestine absinthe reveals a very complex aromatic palate and a subtly bitter finish. Without doubt, this is one of the best La Bleue absinthes around.
A replica of the historical Edouard Pernod absinthe. For connoisseurs!
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Abbott's Bitters were once one of the foremost brands, until they disappeared in...
The original Abbott's Bitter was a traditional ingredient in the Manhattan cocktail. Bob's Abbots Bitter is a recreation of the original Abbott's brand, which disappeared in the 1950s. Based on careful tasting of very rare vintage bottles ...
The essence of Bloody Mary in a bottle. Celery combined with pepper and tomato,...
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A good substitute for Peychaud's Bitters. A reminiscence of the past, sweet, bit...
In culinary jargon, “creole” usually denotes exoticaly floral, fruity spicy aromas. In the Creole Bitters from The Bitter Truth you'll find this creole impression through a balanced mix of anise, fennel, cardamom, caraway and more.The extracts blend wit ...
Originally a limited edition of 6 bottles, these bitters proved so overwhelmingl...
The bitters have earned their complex flavor from layers of chamomile, lemon, as well as various herbs and berries.Through Adam Elmegirab's research and also the fine, naturally grown ingredients, this Spanish Bitters is in demand from barkeepers worldwide and prod ...
Adds a perfect twist where lemon or orange bitters are usually called for.
These Lime Bitters are outstandingly fresh and create an explosion of lime peels when mixed in a cocktail. This freshness is accompanied by a subtle flavor of various herbs and spices.Scrappy himself offers a few interesting recipes that use his Lime Bitters, ...
Chocolate aromas dominate, along with hints of cinnamon. Works well in countless...
Chocolate aromas dominate Xocolatl Mole bitters, but cinnamon and other herbs also occupy their own space in the aroma just as the essence of Mexican mole sauce is to mix flavors while allowing each one its own independence on the palate.The original idea was to co ...
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Making an Orange Bitters is probably something essential every Bitters producer should create. In the case of Dr. Sours Bitters, their way of using Mezcal as their base alcohol when making Cocktail bitters adds a uniquely smoky character to these traditional Bitters.
With the traditional flavours of the dandelion and burdock, an English drink mad...
Adam developed the Dandelion & Burdock Bitters based on the flavors found in Dandelion and Burdock, a traditional English drink.Originally dandelion and burdock was in fact a very light mead (honey wine) made since the Middle Ages. In the meantime, Dandelion &a ...
One of the very few bitters in existence with refreshing peppermint tones.
Bob's peppermint bitters have a well-defined peppermint-menthol aroma and develop only later their light citrus flavor. A light woody tone can also be noted in the aftertaste. Stefano Cossio uses 4 to 6 dashes of the peppermint bitters in his prize-winning Pomme A ...
Multidimensional bitterness through the combination of hops and grapefruit. A ne...
These hopped grapefruit bitters have an herbal citrus-fruit aroma, in which the characteristics of the hops and the grapefruit mesh and mingle beautifully.There aren't so many recipes developed yet which call for the usage of this cocktail bitter. What can you thin ...
Mexican Cocktail Bitters made of hibiscus and berries. Unique smoky aroma derive...
Hibiscus is widely popular in Mexico. For example, it’s the essential ingredient to the world renowned drink “Agua Fresca de Jamaica”, which is a refreshing soft drink. The Dr. Sours #5 Bitters combines the sweet and sour notes of hibiscus with other berrie ...
High quality Orange Bitters created by Angostura. A classic.
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Let yourself be surprised by the freshness of this Pastis!
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A savourous pastis from the Provence characterized by its finesse and its authen...
This pastis is inherited from a long tradition dating back to the 1920s and is the result of the meticulous work and the know-how of the Janot distillery. The slow maceration of the plants and the liquorice as well as the fifteen other plants us ...
Let yourself be enchanted by these traditional Pastis and let the magic of Marse...
The P´tit Bleu is produced by the “Liquoristerie de Provence.” This is located in the heart of the Pays D´aix – a French association of municipalities in the department of Bouches-du-Rhône – and manufactures differen ...
A savourous pastis from the Provence characterized by its finesse and its authen...
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Discover a classic anise, made with French skills and great precision.
The Aqualanca anise is produced by the “Liquoristerie de Provence.” This is located in the heart of the Pays D´aix – a French association of municipalities in the department of Bouches-du-Rhône – and manuf ...