Antoine Peychaud, a Creole immigrant, operated a pharmacy in New Orleans on the French Quarter's Royal Street in the 1830s. With his background as an apothecary, he was a natural mixologist. His friends would gather for late-night revelry at his pharmacy. Peychaud would mix brandy, absinthe and a dash of his secret bitters for his guests. Later this quaff would come to be known as the Sazerac.
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