a high-end distributor representative by asking about Peychaud's Bitters, the essential ingredient in a Sazerac tail.

and simple syrup) and Sazerac (Jim Beam Rye, Ricard, Angostura and Peychaud's bitters, simple syrup and a “secret ingredient”) were also hits. The bartenders were enthusiastic and knowledgeable, and the bar itself is...

I make 'em at home. Easy to make. Only tricky part is getting Peychaud's bitters.

I ask for a Manhattan they’ll ask what type of rye, what proportion of Antica Formula Vermouth, and what type of bitters; and they’ll have a whole range of bitters like Fee’s Peychaud's, Regan’s, Bitter...

but as a rule I don’t like mint floating in my drink. Next was Smoked Trotter & Pork Terrine w/ French Pear, Walnuts & greens. Fabulous! Paired with a drink they called Sazerac – Mitchener’s Rye, peychaud bitters...

of place on the drinks menu. He had no idea how to make it, and there was much running around and consulting random people. Okay, maybe not random people, but he did ask me if I knew what the Peychaud's bitters bottle looked...

I went to Vessel specifically to try the Vessel 75, which is an slightly sweet bourbon drink with Peychaud bitters and a fair puff of maple foam atop. As foofy drinks go, this is unusual and pretty tasty. Garnished with a fussily...

This tail (and rye whiskey in general) is about to make a huge comeback – get ahead of the lemming invasion: Sazerac 1 sugar cube 4 dashes Peychaud's bitters 2 ozs. rye whiskey (I use Pikesville Supreme but buy Van Winkle if...

I thought Range was solidly mediocre. The rum, port, and peychaud bitters tail I got managed to be bland, though the Flourish, with gin and peach, was nice. The pork shoulder was very moist because the meat has plenty of fat,...

commonly used in drink service. Peychaud's bitters are a good bit harder to find (about the only place that carries it around here are upscale wine and liquor stores), and the only drink that I know of that calls for them is the...

. Pour a long dash of Herbsaint (Pernod in a pinch) into a chilled double rocks glass, just enough to coat the inside when swirled around. Over ice in a shaker, briskly stir (not shake) a tsp of simple syrup, 3-4 dashes of...

bourbon (I’ve most recently been using Bulliet) 1 tsp St Germain 1 tsp maraschino 2 dashes each, Angostura and Peychauds My notes from last time I worked on it (a few weeks ago) say that it was still a bit flat so if anyone has...

Here in the tropics I usually have ice in it or chill and strain as one would a Sazerac. I also sometimes employ Peychaud's bitters instead of Angostura. Admittedly this is not a true Pink Gin (or Pahit) but, whatever it is, it is...

bitters in a xeres tail, but not my cup of tea. mint bitters i don’t understand at all. also: peychaud's bitters for sazeracs!! and, plain old italian amaro!

Funny you should ask. I had never bought a bottle of rye in my life before two weeks ago, when I decided to make Sazerac tails (which meant tracking down a bottle of Peychauds bitters, which I did, but that’s another...