#peychaud's

[crownedstoat]

Tonight’s libation is a Sazerac

1 1/2 oz Old Forester Rye

1/2 ox ABK6 VSOP Cognac

5 dashes of Peychaud’s bitters on a sugar cube

A lemon twist to garnish and a large ice cylinder to chill

[andavs]

I always think of you when I have myself a fine mixed drink 🍸💁🏽‍♀️ I didn't make it myself BUT it was a very tasty martini and I felt very classy so 10/10

Hope you are well MWAH ily ♥️

You sent this two days ago but I was SLACKING and I was going to make a tasty martini to have with you two days later but my vermouth is OLD so instead here's a Cherub's Kiss for you MWAH

[auraeseer]

Other Life Choices . . .

Listening to the first side of Queen's "Night at the Opera" and drinking the Coronation Cocktail.

. . . and the second side, a Bohemian Cocktail.

[easternbloc1985]

Cocktail - Monte Carlo Cocktail The Monte Carlo cocktail is similar to a Manhattan, but Benedictine replaces sweet vermouth and Peychaud's bitters replaces Angostura.

[reddirttown]

Language of Flowers: Gentian

Every day has its flower in the language of flowers. The flower for today, November 27, is Gentian, which signifies loveliness. Image above from Wikipedia. The genus was named after King Gentius of Illyria (180-167 B.C.), the last Illyrian king, who may have discovered the medicinal benefits of Gentian. The plant was primarily used for cleaning wounds and to stimulate appetite. Many beverages…

[whoopseydaisy]

An addition to the cocktail chapter of the @worldsbeyondpod Unofficial Cookbook:

Honey With A Note Of Song

an absinthe wash (the green fairy, for your roots)

2 oz. rye (your liquor of choice, strong and spicy)

1/4 oz. pine and rosemary honey syrup (you cannot go home again)

1 barspoon of saline solution (for your first divine smite, where you found your breath once more)

1-2 dashes of peychauds bitters (because this is a play on a sazerac)

a grapefruit twist (a touch of the bitterness age has brought you)

serve in a glass reminiscent of a chalice

[acocktailmoment]

Autumn Negroni !

2 oz. gin

0.75 oz. sweet vermouth

0.5 oz. Cynar

0.5 oz. Campari

0.25 oz. Fernet Branca

1 dash Peychaud’s Bitters

1 dash orange bitters

Add all ingredients to a mixing glass with ice and stir well for 15 to 20 seconds. Strain up into a coupe or cocktail glass and garnish with an orange peel.

[hillwoodhouse]

Lux Rosea

1½ oz. London Dry Gin 1 oz. Lillet Blanc ½ oz. Dry Vermouth 1 tsp. Yellow Chartreuse 1 tbsp. Maraschino Liqueur 2 Dashes Peychaud’s Bitters Stir with plenty Ice Strain into a ice-filled glass Express grapefruit zest Enjoy!

via Martin Craig

[prairiefirewitch]

I’m calling it a Cosmic Spark and it’s my riff on a cosmo. We’re talking about Ancient Greek cosmology and cosmogony this week and so this is the Big Bang of cocktails. Episode out tomorrow afternoon.

Cosmic Spark

Makes 2 cocktails

2 oz Dulce Vida Blanco organic tequila

2 oz POM pomegranate juice

1 1/2 oz fresh lime juice

1 oz Domaine de Canton ginger liqueur

1 oz pomegranate liqueur

1 oz Cointreau or other orange liqueur

1 tsp grated fresh ginger

1-2 dashes of Peychaud’s or orange bitters

Tajin for the glass rim

Ice

Whack it all into a shaker, ice last, and get out some aggression with a 20 second shake. Yell into the void if you like.

Run a lime around martini glass rim and dip into Tajin.

Strain with a fine mesh strainer into your glass.

Notes from me:

- POM is the only acceptable pomegranate juice. Shelf stable brands all were bitter and weak.

- If you hate ginger, leave out the ginger liqueur and sub simple syrup. Muddle in a few slices of jalapeños for heat if you like.

-Drink it ice cold. Freeze your martini glass if you can.

I hope you love it, send me comments and enjoy the show tomorrow!

[crownedstoat]

Tonight’s libation is a Black Rose cocktail

1 oz Old Forester BIB rye

1 oz Reviseur VSOP cognac

1/4 oz Portland Syrups pomegranate cherry

3 dashes Peychaud’s bitters

1 dash Angostura bitters

Stirred with ice, strained over a large rock of ice and garnished with a lemon zest twist

[mixergiltron]

From the Dark

Of Herbert West, who was my friend in college and in after life, I can speak only with extreme terror. This terror is not due altogether to the sinister manner of his recent disappearance, but was engendered by the whole nature of his life-work, and first gained its acute form more than seventeen years ago, when we were in the third year of our course at the Miskatonic University Medical School in Arkham. While he was with me, the wonder and diabolism of his experiments fascinated me utterly, and I was his closest companion. Now that he is gone and the spell is broken, the actual fear is greater. Memories and possibilities are ever more hideous than realities.

So begins HP Lovecraft's Herbert West - Reanimator. It's a story about a mad scientist who develops a glowing green serum that brings the dead back to life,only with dread consequences. It first appeared in Home Brew,an amateur magazine published by his friend George Houtain in 1922,would re-appear in the March 1942 issue of Weird Tales,and would be the basis of a series of Re-Animator movies starring the B movie great Jeffrey Combs. It was also the inspiration for the pair of Tiki drinks I'm posting this week. Don't be afraid….

Mix #236 Miskatonic Reviver

1.5oz vodka 1oz Midori 1oz pineapple juice 3/4oz lime juice 1 dash Bittermen's Boston Bittahs* tonic water

Shake everything except tonic with ice. Strain into beaker with fresh ice and top with tonic water.

*I used Peychaud's bitters.

Created by the folks at Shudder for their Last Drive In series,this turned out a bit tart and watered down. While I love Shudder's stuff,they unfortunately need to stick to horror and leave the cocktail mixing to the pros.

Mix #237 Reanimator

1.5oz Plantation Xaymaca 1/2oz Plantation OFTD 3/4oz lemon juice 1/2oz passionfruit syrup 1/4oz Don's Zombie Mix*

Combine ingredients with ice and shake or flash blend. Pour into Zombie glass.

*Don's Zombie Mix = equal parts grenadine,falernum,curacao,and absinthe

The first drink was your trick,this one is your treat. A proper Tiki drink created by mixologist Jason Alexander,this is a complex drink with sweet/spice/citrus and an absinthe finish. Since only a quarter ounce of Zombie Mix was used,I just used 2.5ml of each. 1.85ml would've been exact,but 2.5 is the closest my jigger will measure,and I didn't feel like using a dropper for everything. The absinthe really comes forward,so if you're not a big fan,cut it back to just a couple drops. A proper Tiki cocktail made by an expert.

So go ahead and mix up a serum to make your Halloween season fun. And don't worry about the reanimated,you can always call Elvira to help out.

[adventuressclubamericas]

New Orleans Cocktail of the Month for November - The Sazerac

The Sazerac was invented in 1838 by apothecary Antoine Peychaud in his shop on Royal Street. It may have evolved over time – the cognac it was originally made with replaced by rye whiskey, the swirl of absinthe replaced by Herbsaint and Peychaud’s special bitters – but the Sazerac remains one of the quintessential tastes of the Big Easy. So much so that it was declared New Orleans’ Official Cocktail in 2008!

Information provided for educational and entertainment purposes only. Please drink responsibly.

[smokeys-house]

my special drink consists of one part pomegranate juicies and 4 parts sparkling water (unflavored) and the juice of a lemon (a quarter or a half) and that's it if I'm feeling lazy but if I have the time I add some bitters (lavender bitters or angostura or peychauds) and a splasheroo of tonic water (not the sweet soda kind) and I haven't tried this yet but i think smacking some mint leaves like in a smash would make it really bang

[tarilaran]

From Dm's with @ducklight

The mentioned chai liqueur is just a quick infusion of chai spices into vodka, then diluted with vodka until balanced. I put together the chai spices as well, but I can't remember what I used at all.

Anyways.

1oz applejack

0.5oz chai mix

0.5oz rich syrup (2:1)

0.5oz lime.

Shake, strain into a glass. Top with peychaud's bitters.

Tastes like apple cider, but the chai is still too strong. The lime helps bring out the apple, and the rich syrup makes it dreadfully thick. It still needs work, but I think a better-tasting chai liqueur could work.

[the-font-bandit]

INTERVIEW WITH THE VAMPIRE COCKTAILS

Louis de Pointe du Lac

This riff on the Sazerac, a classic New Orleans cocktail, adds sweet fig and fiery ginger to reflect the inner turmoil of a conflicted new vampire.

2oz rye whiskey

.75oz fig liqueur

.25oz ginger syrup

4 dashes Peychaud's bitters

1/4 tsp absinthe, for rinse

Lemon peel, for garnish

Combine whiskey, fig liqueur, ginger syrup, and bitters in a mixing glass with ice and stir well for about 1 minute.

Add absinthe to a cocktail glass and swirl it around to thinly coat the inside of the glass. Discard or drink any extra drops.

Strain the mixing glass contents into the cocktail glass, discarding the ice.

Express a lemon peel over the drink and garnish with the peel.

(More IWTV cocktails to come!)

[libragoon]

peychauds bitters are so delicious and i have still been using them in my mocktails even tho they have alcohol and i am sober bc they taste so good