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New Orleans-style aromatic bitters: anise, red fruit, and clove in the Peychaud's mold.
New Orleans, United States; modern versions from Germany
The style descends from Antoine Peychaud's 1830s apothecary bitters. The Bitter Truth released its Creole Bitters in the late 2000s as a spicier take, and the name now covers the whole Sazerac-friendly family.
Gentian and other roots steep with anise, clove, and red fruit in high-proof spirit, then the tincture is colored and diluted to dashing strength.
Anise and cherry candy up front, a warm clove and cinnamon middle, and a lighter bitterness than Angostura.
Did you know
Creole and Peychaud's are interchangeable in a Sazerac; the Creole version simply turns the spice dial up.
Also known as: creole bitters
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