Peychaud's Bitters,1 x 14.8cl, ABV 35%

Product Information

Johann named his bitters formulation after the exotic sounding town Angostura, in Venezuela. No one appears to know precisely why the label is too large for the bottle.

Hayes, Annie (2016-10-05). "Angostura: a brand history". The Spirit Business. The Spirit Business . Retrieved 2019-11-29. A Brief History of Bitters". smithsonianmag.com. Archived from the original on January 12, 2013 . Retrieved 2013-11-03. If you’re looking for a unique and flavorful aperitif, Peychaud’s bitters is definitely worth a try. It’s a bit different than anything else you’ll find on the market, and its unique flavor is sure to please. Are Peychaud’s bitters good for Old Fashioned? Bittering agents are typically a root or bark of a plant or schrub, such as quassia wood, gentian, lavender, barberry root bark, mint thistle seed, birch leaf & dandelion leaf.

Check out more of our How To Guides

Ten Essential Bitters and How to Use Them". punchdrink.com. Archived from the original on 19 March 2022 . Retrieved 11 March 2019.

Most bitters contain both water and alcohol, the latter of which functions as a solvent for botanical extracts as well as a preservative. The alcoholic strength of bitters varies widely across brands and styles. Some modern bitters are made with vegetable glycerin [2] instead, allowing those avoiding alcohol to enjoy them. Do try a dash of Angostura bitters to enhance the flavors, if you want. No, it's not traditional, but it's also not uncommon now to see a dash or two included alongside the traditional Peychaud's. If you’re looking for something a little more refreshing, you might want to try the New Orleans Fizz. This drink is made with bourbon, lemon juice, sugar, and egg whites, and it’s perfect for a hot day. A few dashes of bitters can be added to carbonated water, ginger ale or cola to settle the stomach & help refresh after an evening of over indulgence. Serving without ice will be easier on the stomach. Treating Hiccups with Bitters The botanical ingredients used historically in preparing bitters have consisted of aromatic herbs, bark, roots, and/or fruit for their flavor and medicinal properties. Some of the more common ingredients are cascarilla, cassia (Chinese cinnamon), gentian, orange peel, and cinchona bark.Bitters can be made to capture the flavour of herbs, roots & spices offing a medicinal flavour, whereas other bitters are made to capture the aromas of fruits & flowers. Broadly speaking, bitters consist of (i) a flavouring agent, (ii) a bittering agent, & (iii) a liquor (or spirit): Flavouring agents are an extract (or tincture) from an individual plant, or a combination of extracts derived from numerous plants. Bitters usually have one predominant flavouring component, such as: Liquors or spirits are primarily used to preserve the bitter, although higher proof alcohols can also bring out more flavours from the flavouring & bittering agents. The liquor can be over-proof rum, vodka, brandy, whiskey or gin. In general, the higher the alcohol content of the bitter, the longer its shelf-life. The alcoholic strength of bitters is typical between 28 & 48 %.