Post #734869 by mikehooker on Sat, Jan 10, 2015 12:25 PM

Thanks for the bitters info guys, that probably explains why the Christmas Islands I made for the in-laws at Christmas weren't quite the way I remembered from making 'em at home with Ango. I gave them the ingredient list and Peychaud was what they picked up so I went with it. I guess I'll have to develop a taste for sazerac. Only tried it once at Luke in NOLA and was fairly indifferent to it.