I've heard of a few places using a bit of Angostura along with Peychaud's, if one likes the addition, I'd say go for it.
Over the years, there have been a lot of variations.
At some point I want to draw off a tiny bit of these bitters (Legendre made their own copy of Peychaud's):
I know...
The pre-1912 or pre-prohibition (before 1920) version would have used real absinthe, as it was likely not that had to get, particularly in New Orleans where liquor laws were somewhat loose. (And I have evidence of one pre-prohibition New Orleans absinthe substitute)
Herbsaint became the...
Just heard: Around early March. at Astor in NY
One thing to keep in mind when dealing with booze coming to market in the USA, is all products have to be licensed and approved in each individual state to be sold locally, which can take sometime.
There was some sampled at TOC, most people that...
Of course there are...;)
Peychaud's bitters & Regans Orange Bitters:
http://www.sazerac.com/
Fee Brothers:
http://www.feebrothers.com/Page.asp?Script=2
The Bitter Truth:
http://the-bitter-truth.com/
And then some.....
http://www.cocktailkingdom.com/catalog/bitters-syrups/bitters
We had S&H Green Stamps, Big Bonus, and Top Value.
I found a box of them my late Mom had, along with some old Raleigh coupons, I remember when I was a kid pasting stamps in the booklets.
1930s Herbsaint Frappé
Fill large glass with shaved ice
One teaspoon of Benedictine
Two Tablespoons of Legendre Herbsaint (2009 Herbsaint Original)
Four Tablespoons of water
Cover Glass with a shaker and shake until shaker is well frosted- strain into
small glass and serve
Call these guys: http://www.absintheonline.com/acatalog/retail.html
Start with these:
http://www.absintheonline.com/acatalog/Jade.html
http://www.absintheonline.com/acatalog/retail.html
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