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Antoine Peychaud moved to New Orleans in 1793. An apothecary, Peychaud brought with him a recipe for something special that could cure any ailment - bitters. Aside from bitters' healing properties, Peychaud also discovered it tasted really good when he mixed it with brandy. You could try and make a Sazerac without Peychauds Bitters, but you would have to call it something else. Don't limit yourself, though - feel free to try it in a Manhattan, Old Fashioned or Whiskey Sour.