What’s the Difference Between Angostura and Peychaud’s Bitters? (2024)

In the arena of co*cktail ingredients, bitters may seem like a small-time player. They come in tiny bottles and are usually only used a few dashes at a time. But a single dash can completely transform a co*cktail.

Bitters are only used in small doses because they pack quite a punch. They are made from a mixture of herbs, spices, citrus peel, and barks that are macerated in high-proof, neutral alcohol in order to extract the flavors from each botanical. The resulting concoction was believed to be a type of cure-all remedy when they were first commercially produced in the 18th century.

The exact recipes of most types of bitters are closely guarded secrets, but some common ingredients are discernable. “Gentian root is used in just about every variety of bitters and has been historically used in amaro production as a main bittering element, so it’s almost sure [to be] in there,” says Leandro Pari DiMonriva, long-time bartender, co*cktail educator, and host of The Educated Barfly.

With the advent of the co*cktail in the 1800s, bitters became an integral ingredient behind the bar. So what do bitters actually do to a drink?

“They have two major roles in co*cktails,” says DiMonriva. “They either add a flavor profile to a co*cktail and temper sweetness from sugar or other sweet elements, or they amplify existing flavors in co*cktails.” Basically, bitters are used to season a co*cktail, similar to salt or spices in cooking.

There are many brands and styles of co*cktail bitters on the market today, and before Prohibition, their production was even more widespread. Many classic, pre-Prohibition co*cktails call for the use of two main styles of bitters: Angostura and Peychaud’s bitters. On the surface, they may seem interchangeable, but each has a distinct flavor profile and specific uses.

What Are Angostura Bitters?

With its signature bright yellow cap and oversized label, Angostura Bitters are the most recognized and widely used style of bitters in modern mixology. These bitters were invented by Johann Seigert in Venezuela while he was with Simón Bolívar’s army fighting against Spanish control of South America. The concoction was initially developed to help aid soldiers with digestive troubles. Naming his creation after the Venezuelan town of Angostura, Siegert began selling his bitters commercially in 1824. In 1875, production moved to Port of Spain, Trinidad, where Angostura bitters are still produced today.

“They have what I like to think of as a spiced flavor profile as well as a good amount of bitterness on the finish,” DiMonriva says.

Although the exact ingredients remain a trade secret, Angostura presents clear notes of allspice, cinnamon, and clove with a slightly bitter finish. They have a deep, rusty, reddish hue that can also contribute a bit of color to a co*cktail.

Having survived Prohibition, Angostura was the most widely available brand of bitters for most of the 20th Century. “Angostura has become ubiquitous in both classic and modern co*cktails,” says DiMonriva. “Basically, any recipe that calls solely for bitters without specifying what kind, contains Angostura Bitters.”

The list of co*cktails that call for Angostura bitters is lengthy, but it is a prominent ingredient in classics like the Old Fashioned and Manhattan. Angostura bitters were also a favorite ingredient of Donn Beach, who authored many of the classic recipes in the Tiki co*cktail cannon. A dash of Angostura spice is the perfect balance to the syrups and sweet fruit juices common in tropical co*cktails. Their spice-forward flavor profile has proven to be an incredibly versatile tool behind the bar.

What Are Peychaud’s Bitters?

Haitian apothecary Antoine Amédée Peychaud invented Peychaud’s Bitters in New Orleans in the mid-19th century. Sometimes referred to as Creole bitters, Peychaud’s is heavily linked to the city of New Orleans.

Although they are used in almost the same way, Peychaud’s and Angostura Bitters have distinctly different colors and tastes.

“[Peychaud’s has] a strong anise component as well as cherry, clove, mint, and orange,” says DiMonriva.

They are a brighter shade of red than Angostura and have a lighter, less punchy profile. Where allspice and clove dominate the flavor and aroma of Angostura, Peychaud’s has a strong, anise-forward flavor profile that presents a bit like licorice. Its strong, anise-driven flavor makes Peychaud’s a bit less versatile than Angostura, but it’s a crucial ingredient when mixing some of the best-known and most beloved classic co*cktails.

Given their New Orleans origin, it’s no surprise that many classic, pre-Prohibition co*cktails from the city call for Peychaud’s as a key ingredient. “Peychaud’s are more specialized [than Angostura] and although many modern recipes use them, the most famous, of course, is the Sazerac co*cktail,” says DiMonriva. Other New Orleans classics that call for Peychaud’s bitters include the Vieux Carré and the A La Louisiane.

Both Angostura and Peychaud’s bitters are an invaluable addition to any home bar. “They have stuck around for well over 100 years for a reason,” says DiMonriva. “They’re both quality products so bartenders should learn how to use them.”