I agree! Brandy, and a decent one at that, is definitely it. Never used anything else. As for the Pernod? Wouldn't that add a liquorice flavor? Now I have used Pernod in Oysters Rockefeller filling but I just can't get the flavor combination to work in my mind. Interesting. May have to taste for meself. BTW if the Bisque is going to sit warming before service.... don't forget to float some clarified butter on top to keep a skin from forming. If ya don't it makes the Bisque "chunky". And don't forget the unsweetened whipped cream on top!!!!!!
At my old restraunt we served sherry on each table for those who want the alchahol and so they could controll the taste of thier own dish. What prompted this was a customer who was taking a court ordered pill that caused a adverse reaction to the slightest bit of alchohol.