HG is very fond of those enhancements to alcohol known as bitters. And, HG makes good use of them. Topping the list is Peychaud’s Aromatic Cocktail Bitters. HG enjoys perusing the old fashioned Peychaud’s bottle which mentions many honors such as the Diploma of Honor. The Grand Exhibition of Altona-Germany, 1869 as well as many other awards from long gone expositions in 1885, 1895, 1905 and 1907. L.E. Jung and Wolff Co. (the makers of Peychaud’s) are proud of their product which they proclaim: “Has no equal for flavoring cocktails and is used in every bar of any prominence.” HG uses the delightful product in flavoring modest brandies (originating in New Orleans, Peychaud’s was first used only with cognac for alleged health benefits). HG also likes a dash in vodka on the rocks. HG alternates by giving his shot of vodka a hit of orange bitters made by a company named Stirrings which originated on Nantucket Island (where HG/BSK once had a summer home). Bourbon, with a few drops of these Blood Orange bitters, mixed with a bit of sweet vermouth and plenty of ice produces a delicious, vaguely Italian cocktail. A refreshing non-alcoholic drink HG enjoys in the summer is a dash of Angostura Bitters in a glass of Pellegrino and ice. (Yes, HG sometimes drinks non-alcoholic beverages but doesn’t make a habit of it.)
Peychaud’s is the indispensable ingredient of a proper Sazerac!
Yes, indeed. Learned all about it when Sazerac, Inc., New Orleans wine and spirits distributor, was a client of my PR firm.
You are still a genius.
Hey, My Favorite Preacher Man: Get in touch. I miss you (as does Sharon). Want to know all about Malcolm and Martin and everything else.
Peychaud’s is wonderful. After sampling a few fey hipster bitters like the horrible glycerin-based Fee Brothers concoctions, I returned to dependable Angostura, but Peychaud’s may be an even better bitter. (And Regan’s makes a nice orange one, if you’re in that mood.)
HG agrees. Not a fan of Fee Brothers.