The second pillar of All The Bitter's range, the New Orleans Bitters take their cue from Antoine Peychaud's 19th-century recipe. That means cherry and anise front and centre — this is a specifically New Orleans flavour profile, designed for the Sazerac and Vieux Carré more than the Old Fashioned. Like the Aromatic Bitters, the base is vegetable glycerin rather than spirit, with a blend of organic and wild-foraged botanicals: tart cherry, hibiscus, star anise, fennel seed, rosehips, and gentian root alongside functional herbs like schisandra berry and milk thistle. The result is something noticeably fruit-forward for a bitters product — the hibiscus and cherry give the nose a near-vinous quality. Use these anywhere you'd reach for Peychaud's: a few dashes into a rye-based zero-proof cocktail, stirred through an AF Sazerac with absinthe rinse, or simply dropped into soda water for a spiced, low-sugar soft drink. The glycerin base gives them slightly more sweetness than alcohol bitters, which is worth factoring into the balance of whatever you're building.