For presentation purposes it's pretty easy to simply scoop the bitters-stained foam off the top, so you get a nice clean white foam with the layer of pink underneath

Made with Armagnac and was lovely, but better with slightly more brandy than this recipe.

Call it a Bloody Mess. I failed to account for the step of pouring the Peychaud's through the center of the drink, rather than all over, and now the surface looks like a Dexter case.

Made this with Martell VS. I didn't get a thin pink line. The Peychaud's stayed mostly central and mostly on top/in place of the foam. I expect I was overly cautious. Still, a cocktail stick spread it out and the drink was really nice. I don't do much floating because I generally prefer my flavours mixed but in this case the distinguished flavours worked really well.

Outstanding. Was a bit concerned about the amount of bitters, but it all works perfectly together. Will definitely have again.

This is a perfect after dinner cocktail. Will be making again!

Once while making this concoction I ran out of Cognac. I was already filling up my shaker, so there was no way back. After careful observation of my bar inventory I selected a bottle of apricot brandy as the most close relative. The resulting version used 30 ml of Cognac and 20 ml of the apricot brandy. This invention out of necessity felt so good — like a boozy nectar! — that I use this slightly tweaked version of the famous cocktail ever since.

This one was awesome! I was happy that my line actually appeared. Woo!