guess it’s sort of a psuedo-Old Fashion... minus the orange and usually without the bitters, unless I can find another bottle of Peychaud's As for the tail bars.... I am now trying to re-format my weekend for a trip up to...

Experimenting with the Sazerac formula, one time I subbed bourbon for the rye and angostura bitters for the Peychaud's, then made the drink as if it were a sazerac. It was surprisingly bad.

Of course bitters do have a small amount of alcohol. Angostura bitters are 45% alcohol by volume and Peychaud's are 35%. American’s have gone totally overboard on no alcohol and the new prohibition. Europeans are much...

Peychaud's and a rinse of pastis or (now that it’s legal in the States again) absinthe. Ramos Fizz — another really old-school concoction involving gin, cream, lime and lemon juices, sugar, egg white, and the wonderful...

, and perhaps another aromatized wine (Lillet, Punt e Mes); some bitters for tail flavoring (Angostura, Peychaud's, orange bitters) and for sipping (Fernet Branca, Campari, Cynar, Jagermeister, Becheverovka, etc.); some fortified...

into a glass with a dash or two of Peychaud's bitters. But with the luxury of refrigeration and ice, it’s a whole different deal! The link is a shot of our liquor provisions before heading out for a month in the western...

for drinks with added egg white — like the Ramos Fizz and other fizzes — to get the desired foamy effect. But I stir drinks made with certain bitters, generally the kind of which a few dashes only are used as tail...

, I’m a bitters slut, and find that both Angostura and Peychaud's are good to have.

We went Friday night and had a couple stunning tails made by Ben – one with Cognac, ginger demerara syrup, sparkling wine and a twist of lime – and a second courtesy of Don Lee from PDT named the DLB (Don’s...

>Sazeracs at Highland Kitchen When I went, they were making them with Angostura bitters instead of Peychauds (which were listed as an ingredient on the drink list). Also, what is up with them using long coffee stirs as tail straws?

. If you are inclined to mixed drinks, such as Old Fashioneds, try one with Angostura and another with Peychaud's...two totally different drinks, even with just a shake. Life doesn’t get much better than Old Fashioned made...

is on loan, I can give you a general recipe off the top of my head: a jigger of rye (Baker argues at LEAST 2 ozs though), about a teaspoon simple syrup (aka bar syrup or gomme), two or three drops Peychaud's bitters (these are...

Sazeracs are properly served “up” although, in the summer, I will have them on the rocks sometimes (they were better on the rocks when Galatoire’s still had real ice as opposed to that machine-made crud). You...

just a splash- should be pinkish- angostura or peychauds bitters both work well

My perfect bar would have to have: Lillet (blond and rouge) Dubonnet (red and white) Marachino liqueur Peychaud's bitters Mixers in bottles (soda and tonic), not from "guns" No sweet-and-sour mix Fresh citrus juices Orange twists and...