Creole-Style Bitters (Peychaud's)

Bitters & Amari

Inspired by Peychaud's Bitters — the essential ingredient in a Sazerac.

Ingredients

Method

  1. 1.Toast star anise, cinnamon, and cloves in a dry pan briefly.
  2. 2.Combine all ingredients in a jar with vodka.
  3. 3.Steep for 2 weeks, shaking every few days.
  4. 4.Fine strain through cheesecloth, then coffee filter.
  5. 5.Bottle in dasher bottles.

Notes

  • Shelf stable indefinitely.
  • Characterized by anise/licorice notes and lighter body than aromatic bitters.
  • Essential for Sazeracs and Vieux Carrés.
  • Cherry bark is available from herbal supply shops.

Batch scaling

Common batch sizes for the Creole-Style Bitters (Peychaud's). Want a different number? Open the calculator.

Ingredient×1×2×4×8×16
High-Proof Vodka500 ml1000 ml2000 ml4000 ml8000 ml
Gentian Root10 grams20 grams40 grams80 grams160 grams
Star Anise4 each8 each16 each32 each64 each
Cinnamon Stick1 each2 each4 each8 each16 each
Dried Cherry Bark5 grams10 grams20 grams40 grams80 grams
Dried Lemon Peel5 grams10 grams20 grams40 grams80 grams
Whole Cloves3 each6 each12 each24 each48 each
Mint Leaves3 grams6 grams12 grams24 grams48 grams

Scale to any batch size — instantly

Open the calculator to scale the Creole-Style Bitters (Peychaud's) by servings, bottle fill, or container volume. Unit conversion built in.

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