I had no idea that a shortage of Angostura bitters was threatening our city's Manhattans, but apparently this is the case! Until the crisis eases, I suggest Peychaud's as an alternative.
I had no idea that a shortage of Angostura bitters was threatening our city's Manhattans, but apparently this is the case! Until the crisis eases, I suggest Peychaud's as an alternative.
For legendary New York barkeep Tracy Westmoreland, owner of the defunct Siberia Bar and The Manhattans in Brooklyn, the loss of any kind of drink ingredient is devastating, but none more so than the beloved bitters.
"I believe it is the end of civilization as we know it if we can't have bitters," he said. "It's like when the saber-tooth tiger went extinct. It's a terrible thing.
"There is no replacement. Trying to replace bitters is like trying to replace mother's milk."
Spent years in the `80's tracking down Peychaud's for my BF of that time. I've found this on the web:
http://chowhound.chow.com/topics/496774
As I recall, places would "import" it and then give up. There's no NOLA center in NY, right? Maybe the Peychaud company can ship it.
I last bought Peychaud's in a skeeved out liquor store in a strip mall in Ohio. It is around! Like, through FreshDirect! As is Regan's Orange Bitters, which are good too.
First the Eggo waffle shortage and now the bitters shortage. Can nothing be counted on anymore?
Pity there isn't a Glenn Beck shortage. I'd swap an entire season of his stupid shows for an Eggo waffle any day of the week.
Don't forget the devastating Tam Tam shortage!
Are we sure this isn't one of those hoaxes to increase sales?
In light of this news, I suggest a wintry and very tasty Manhattan variation, the Remember the Maine:
2 oz. rye
3/4 oz. italian vermouth
1/4 oz. Cheery Heering
1/2 tsp. Pernod rinse
Now would be a good time for a Half Baked: How to Make Bitters.
http://spiritsandcocktails.wordpress.com/2008/04/22/how-to-make-bitters/
http://drinkdogma.com/how-to-make-your-own-bitters-for-cocktails/
It's like learning to shoot a gun before our society goes Mad Max crazy: be prepared.
Sorry. Peychaud's don't work in anything but a Szazrac.
Actually, I use Peychaud's in a couple of recipes, most notably my catfish courtbouillon. Ain't heard a complaint yet. Maybe you should amend that statement to "Peychaud's don't work in anything not from Louisiana."
Also hi there, friend!
Also, on vanilla ice cream. Trust me.
You're right, Peychaud's is no substitute for Angostura. It's apples and oranges, in the purely metaphorical sense.
Kalustian's sells the Fee Bros line, which has a couple of passable Angosturra alternatives. The Whiskey Barrel-Aged variety is like OMG.
Angostura bitters also scarce in Baltimore. Modified MANHATTAN recipe, adjust to your alco-level: 4 parts PIKESVILLE rye, 1 part sweet vermouth, dash blood orange Bitters, garnish with fake cherry, real cherry, orange slice, or a maybe a kumquat! KUMQUAT. And hey, bartender, PLEASE TO SERVE IN A CHILLED ROCKS GLASS SO AS NOT TO SPILL OR AT LEAST DON'T FILL MARTINI GLASS TO POINT WHERE ONLY THING HOLDING LIQUID IN GLASS IS SURFACE TENSION AND I GOTTA LEAVE GLASS ON BAR AND GO ALL RAY-MILLAND-AS-DON-BIRNAM-ON-IT, AND YES, MY HANDS SHAKE, IT'S GENETIC, BUT IT GOES AWAY ONCE I GET NICE.
!
For New Yorkers: all the bitters you could want can be found at Dual Specialty Store (an Indian spice store) on 1st Ave near 2nd or 3rd. They have old-fashioned, Peychaud's, Angostura, mint, and a couple of other exciting varieties. Be sure to grab some of their exciting beers while there, too.
Kaluystan's near Murray Hill also has an impressive variety, although it's more expensive. I'm heading out to stock up because I cannot live without the stuff.
Not afraid to be servicey! :-)
That's me! I'm getting there to buy it all up before any of you, though, so I may also be kind of an asshole.