Originally produced in the 1800s in the French Quarter to be used in one of New Orleans’ most famous cocktails, Peychaud’s Bitters are again being made in the city. Peychaud’s Bitters are sold in the ...

If you’ve ever added a splash of hot sauce to a sandwich or grain bowl, you understand the basics of cocktail bitters. Sold in small bottles and doled out by the dash, bitters are aromatic extracts ...

Just off Bourbon Street, a tiny new French Quarter bar is stepping into some very big shoes of New Orleans cocktail history. Peychaud's debuts this weekend at 727 Toulouse St. as part of the Hotel ...

Originally sold as a medicinal tincture in the 19th century, bitters are often one of the most overlooked cocktail ingredients. However, any experienced bartender will tell you that just a few drops ...

How many varieties of bitters are stocked in your bar? Once upon a time, there were only two choices – our beloved, local Peychaud bitters and Angostura – originally crafted in Angostura, Venezuela.

Peychaud's, New Orleans' newest cocktail bar, officially opens Thursday inside the Hotel Maison de Ville at 727 Toulouse St. It's the latest project from Cure Co., which includes the bar Cure and the ...

With quarantine stretching on and folks drinking with a post-Prohibition level of fervor, home cocktail culture is booming. That’s why you need some solid bitters on your bar cart — a mix of classics ...

The Sazerac is a classic New Orleans cocktail. It’s also just a bit harder to make (while requiring a little bit deeper bar shelf at home) than the most-straightforward drinks. It’s a great “we’re not ...

It is theorized that humans are the only species that embraces bitterness. A sensation that once indicated poison, or danger, bitter now is embraced as one the five tastes that create complexity and ...

Like many of the most classic cocktails, the Manhattan is a simple drink composed of only three ingredients. While it has been made with the same simple blend of rye whisky, vermouth, and bitters for ...

Lately, one Angeleno has been telling bartenders to keep adding bitters to her Champagne cocktail “until it’s the color of my prom dress.” That’s way more than a dash or two -- it takes about a ...