Peychaud's Bitters were created in 1838 by a Creole apothecary named Antoine Amédée Peychaud in New Orleans. The bitters were used to create a popular drink served in New Orleans coffee houses (drinking establishments). One bar, the Sazerac Coffee House, served a drink made with their house brandy and Peychaud's Bitters in the 1850s. The cocktail -- the Sazerac -- got its name from the bar. Today Peychaud's Bitters are made at the Buffalo Trace Distillery according to the original recipe and owned by the Sazerac Company.
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