Having gained prominence and wealth from the sale of
"Peychaud Bitters", Antoine Peychaud mixed the first cocktail at his pharmacy at 123 Royal Street in the 1830s.
It contained contained brandy, absinthe, and Peychaud bitters and was served in an egg cup or "coquetier". "Coquetier"
evolved into "cocktail". This mixture would later be known as a Sazerac.
