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!!!!!!