We should all take a lesson in business from the guy who bought the Angostura bitters brand. He widened the slot that shakes out the bitters, and sales doubled.
Bitters business is big business. At one time, there were loads of them on the market, but attrition has brought down the numbers to two: Peychaud's and Angostura. You could call them The Bitter End.
Experimentation with Old Fashioneds led from Angostura to Peychaud's. Peychaud's flavor is more delicate than Angostura, good if you're heavy-handed. In the "festivity" department, Peychaud's has the edge: They tint a drink pink.
This high-brow bar fellow says, down in this fascinating post about bitters, that the Sazerac, and its revival in the cocktail-o-sphere, is Peychaud's only remaining reason for being. Peychaud are underused.
To remedy that, which of Nashville's gifted mixologists can imagine new ways to drink Peychaud's?