This is an advertising card, announcing the visit of a salesman, R.L. Purnell, who is going to stop by sometime in 1904. L.E. Jung, the sole proprietor of Peychaud Bitters, was also a big New Orleans absinthe distiller. Photo, presumably of Mr. Jung, posed with pair of taxidermy alligators.
“Created in the 1830s in New Orleans, Peychaud Bitters is a gentian-based bitters still used today for mixed drinks, in particular the Sazerac cocktail. People were sipping Sazeracs in New Orleans before the Civil War.”
[Wikipedia] Peychaud’s Bitters, originally created around 1830 by Antoine Amédée Peychaud, a Creole apothecary from the French colony of Saint-Domingue, now Haiti, who settled in New Orleans, Louisiana, in 1795, is distributed by Sazerac. It is a gentian-based bitters, comparable to Angostura bitters, but with a lighter body, sweeter taste and more floral aroma. Peychaud’s Bitters is an important component of the Sazerac cocktail.
The Peychaud family continues to be well established in New Orleans.
“On Every Jobber’s Price-List in America”
P 80 PEYCHAUD’S AMERICAN BITTERS
// s // seal PEYCHAUD’S (au ) / AMERICAN ( au ) / BITTERS ( au ) / N.O. //
11 x 3 (5 3/4)
Round, Amber, ARM, Applied Mouth, Very Rare
Seal 1 5/8
P 81 PEYCHAUD’S COCKTAIL BITTERS, Circa 1888 – 1905
PEYCHAUD’S / AMERICAN / AROMATIC / BITTER / CORDIAL / L.E. JUNG / SOLE PROPRIETOR / NEW ORLEANS / c //
11 x 3 (5 3/4)
Round, Amber, LTC
Original formula by L.E. Jung & Wulff & Company
Further Reading: In collecting Bitters, do you need the ‘S’?
Word Mark PEYCHAUD’S AMERICAN AROMATIC BITTER CORDIAL (EXPIRED) COCKTAIL BITTERS. FIRST USE: 1886 . FIRST USE IN COMMERCE: 1886 Filing Date May 11, 1905 Registration Date November 7, 1905 Owner (LAST LISTED OWNER) LOUIS E. JUNG NEW YORK. NEW ORLEANS, LA. REPUBLISHED BY L.E. JUNG & WULFF CO., INC.,/NEW YORK, N.Y.
“Black glass”, whiskey cylinder with applied seal – PEYCHAUD”S / AMERICAN / BITTERS / N.O. (P 80) – Charles Aprill
PEYCHAUD’S AMERICAN AROMATIC BITTER CORDIAL ( P 81) embossing detail – Meyer Collection
PEYCHAUD’S AMERICAN AROMATIC BITTER CORDIAL (P 81) – Meyer Collection
Peychaud’s Bitters 5 oz Since 1793. For any bar to be complete there must be a bottle of Peychaud’s Bitters. Necessary in all of the most sophisticated cocktails, Peychaud’s enhances the taste of whatever you’re sipping. Try them in Manhattans, Old Fashioneds, Whisky Sours or in our signature Sazerac Cocktail. The Original Sazerac Cocktail. Take two heavy-bottomed 3 1/2-oz. Bar glasses; fill one with cracked ice and allow it to chill while placing a lump of sugar with just enough water to moisten it. Crush the saturated lump of sugar with a bar spoon. Add a few drops of Peychaud’s Bitters, a jigger of rye whisky and several lumps of ice and stir briskly. Empty the first glass of ice, dash in several drops of Herbsaint, twirl the glass rapidly and shake out the absinthe. Enough of it will cling to the glass to impart the desired flavor. Strain into this glass the rye whisky mixture prepared in the other glass. Twist a lemon peel over the glass, but do not put it in the drink. – DrinkX-Culture
“Late Night Study” 2 parts Cinzano Extra Dry Vermouth (chilled), 2 parts Fentimans Tonic Water (chilled), Dash of Chateau St Jean Blood Orange Vinegar, 3 dashes Peychaud’s Bitters, Build into Old Fashioned glass with large ice cube and give a gentle stir. A great way to help finish a long day of studies. – justcocktails.org
Peychaud’s Bitters bottles, and a “coquetier”, a double-ended egg cup that Antoine Peychaud supposedly served his bitters-brandy-and-sugar concoction in. “Coquetier”, according to some, is the origin of the word “cocktail.” At the New Orleans Pharmacy Museum.
Peychaud’s Bitters at the New Orleans Pharmacy Museum.
New Orleans Pharmacy Museum
“Black glass”, whiskey cylinder with applied seal – PEYCHAUD”S / AMERICAN / BITTERS / N.O. (P 80) – Charles Aprill
