Peychaud

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Jack Rose

Posted Sun, 05/24/2015 - 11:26 by Jon

2 ounces Laird's Applejack
3/4 ounce grenadine, preferably homemade
3/4 ounces fresh squeezed juice from 1 lemon
1 dash Peychaud's bitters
Lemon twist

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Sazerac

Posted Sat, 02/09/2013 - 19:05 by Jon
  • 2 ounces Rye whiskey or Cognac
  • Three dashes Peychaud's Bitters (some sub in 1 dash of Angostura)
  • One sugar cube or 1 syrup/sorghum
  • Splash of absinthe, Herbsaint, or Pernod

Fill an Old Fashioned glass with ice, set aside.

Put the sugar cube in a second Old Fashioned glass with just enough water to moisten it; then crush the cube.

Add the rye, bitters, and a few cubes of ice, and stir.

Discard the ice from the first glass, and pour in the absinthe. Turn the glass to coat the sides with the absinthe; then pour out the excess.

Sazerac
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Vieux Carre

Posted Mon, 02/13/2012 - 21:19 by Jon

1 ounce rye whiskey
1 ounce Cognac
1 ounce sweet vermouth
1 teaspoon Bénédictine D.O.M.
2 dashes Peychaud's Bitters
2 dashes Angostura Bitters

Mix all ingredients in a double Old Fashioned glass over ice; stir.

From http://gumbopages.com/food/beverages/vieux-carre.html

Vieux Carre
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Category 5 Hurricane

Posted Fri, 02/10/2012 - 19:16 by Jon

1 part dark rum
1 part rye
1 part cachaca

juice of two limes
heft doses of orange and peychaud's bitters
grenadine (1/2 part)
pama (1/2 part)
campari (1/4 part, optional, to add a bitter note)

Shake, serve in a tall glass or a pilsner glass. Or if you must, in a plastic hand grenade with beads.

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