Spirits
Peychaud’s bitters
United States
A New Orleans bitters made with gentian, anise, and saffron — the distinctive flavor of the Sazerac.
Original eatfuls sticker artwork
What it is
A closer look at Peychaud’s bitters.
A New Orleans bitters made with gentian, anise, and saffron — the distinctive flavor of the Sazerac.
What to look for
Know it when you find it.
Red-brown with a bitter, aromatic, slightly sweet profile; a few dashes transform a cocktail.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Peychaud’s bitters.
United States
Country-wide tradition
Names around the table
One food, more than one name.
Keep exploring
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Neuchâtel, Switzerland
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A high-strength spirit distilled with wormwood, green anise and fennel, served diluted with iced water dripped slowly over a sugar cube until it clouds.
Netherlands
Dutch Advocaat
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Creamy Dutch liqueur made from egg yolks, sugar, brandy, vanilla, and cream, smooth custard-like consistency with 14-20% alcohol.
Romania
Bilberry Liqueur
Afinată
Wild bilberries picked in the mountains and steeped in spirit with sugar into a dark purple liqueur.
Antigua and Barbuda
Cavalier Rum
The lighter, everyday rum from Antigua Distillery; one of the two signature rums of Antigua, alongside the aged English Harbour; a versatile mixing rum; used in rum punch and cocktails; the everyday rum of the island; the Cavalier rum of Antigua; a staple of every rum shop.
Antigua and Barbuda
English Harbour Rum
Smooth, aged rum from Antigua Distillery; one of the two signature rums of Antigua, alongside the lighter Cavalier; a premium sipping rum; served neat or in a rum punch; the rum of the island; the English Harbour rum of Antigua; an aged rum.
Madeira, Portugal
Aguardente de cana
Madeiran sugarcane spirit; base for poncha.
Argentina
Aguardiente
An Argentine spirit distilled from sugarcane or grapes, drunk neat or in cocktails in the northwest. A strong, clear liquor, often homemade in the Andean provinces.