RECIPES THAT INCLUDE:

Peychaud Bitters

Woodpecker

How to make the Woodpecker – Add 4 Ice Cubes to Old Fashioned Glass. Pour 2 ounces of Vodka over the Ice. Add 15 dashes of peychaud Bitters. Stir.

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Cielo

How to make the Cielo – Build in an Ice-filled Collins Glass. Top with Ginger Ale. Garnish with a wedge of Lime.

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How to make the Sazerac Cocktail – Chill an Old Fashioned glass by filling with Crushed Ice. In another glass Mix the Sugar with the Bitters dissolving the Sugar. Add some Ice, stirring to chill. In the Old Fashioned glass remove the Ice and pour in the Absinthe coating the entire glass. Remove the excess Absinth® – Absinthe Herbal Liqueur. Add the Rye Whiskey and Bitters/Sugar Mixture. Add the Lemon Twist.

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Black Rose

How to make the Black Rose – Pour Grenadine Syrup, Bitters and Whiskey into an Old Fashioned Glass three-quarters filled with Ice. Stir, garnish with flamed Lemon Peel, and serve.

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Hard Eight

How to make the Hard Eight – Add Rum, Lime Juice and Bitters to an Ice-filled Collins Glass. Fill with Ginger Beer. Garnish with a Lime wheel and a Lemon Spiral.

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Cajun Water

How to make the Cajun Water – Pour the Rum, Triple Sec, Grenadine Syrup and Bitters into a highball glass filled with Ice Cubes. Top with champagne, stir and serve.

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Champagne Celebration

How to make the Champagne Celebration – Add Cointreau® Orange Liqueur, Brandy and Sugar cube saturated with Peychaud® Bitters to champagne flute. Fill with your favorite champagne. Garnish with an Orange twist.

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Seelbach Cocktail

How to make the Seelbach Cocktail – Add bourbon, Bitters, and Triple Sec first. Fill rest of glass with champagne. Depending on the size up your flute, you might need to put less bourbon in. Garnish with Orange twist.

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Sazerac #2

How to make the Sazerac #2 – In a spare glass, Mix the bourbon, the Simple Syrup, and the two kinds of Bitters. Make a twist of Lemon Peel by peeling it from a Lemon with a sharp vegetable peeler. Rub firmly around the rim of a well-Iced Old Fashioned glass. Put the Pernod® LicorIce Liqueur in the glass and swirl it around to coat the bottom. Add the contents of the other glass along with one Ice cube. Serve.

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Sazerac

How to make the Sazerac – Pour Ricard into a glass and swirl around to coat glass, discard any excess. Place the Sugar, Peychaud® Bitters, and Water into the glass and muddle with the back of a Teaspoon. Almost fill the glass with Ice Cubes. Pour the bourbon over the Ice Cubes.

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