Name: Creole Cocktail
Total time: 3 min
Cuisine: Cocktail
Ingredients: 37.5 ml Rye whiskey 50% abv; 37.5 ml Rosso/sweet vermouth; 10 ml Amer Picon; 7.5 ml Bénédictine D.O.M.

Rob de Santos Premium Member 24w

Really a great drink. Added some Creole bitters and a bit more Benedictine but really like the profile here overall.

Frederic D. Premium Member 26w

I also used China-China in place if Picon, and I used a 3/2 ratio of Vya to Cocchi for the vermouth. It all worked really well. Perfectly balanced, with just the right level of spice. I might have to try some orange bitters next time.

Simon Sedgley Premium Member 30w

For us, the Amer Picon really 'chills' this in a lovely, gentle way. Having said which, we couldn't resist adding a dash of orange bitters, just to give it a slight edginess. If you're feeling a bit mellow, this is the one.

Mel Donahue Premium Member 30w

Tried for the first time, agree it’s a delicious after supper sipper. Swapped in China-China for the Amer since I’m in the US, thought it worked great. May try the alternate measurements (45/45/10/10) next time I make it.

Tuber Magnatum Premium Member 1y

Tried this tonight and notwithstanding Simon's review suggesting this best as a late night drink, I had as an apertivo. However I did try his as of Dec. 2024 preference a 45/45/10/10 ratio. For me this was right on. I am a fan of Amer Picon and being fortunate enough to have some from a trip to England wanted to take advantage of the larger volume suggested by Simon. I was a bit worried the 10ml of D.O.M would add too much sweetness but for me it was very well balanced.

Simon Difford Verified User Premium Member 30w

I’ve just re-tried several specs and find myself sticking with the recipe above. However, I have also ticked our aperitivo box.

Gonzalo Morelli 2y

Si bien pude encontrar la primer receta mencionada en el libro de Straub, no logré encontrar la segunda mencionada, la cual encontré en el libro de Hugo Ensslin de 1917 en la página 13.

Simon Difford Verified User Premium Member 2y

As per the text, the second quotation is from Harry Craddock’s 1930 The Savoy Cocktail Book. I relabelled this quotation. Thanks for bringing to my attention.

Gonzalo Morelli 2y

Claro! Gracias a usted!

Chris Brislawn 2y

It's Grohusko's Brooklyn with the maraschino liqueur replaced by Benedictine for even more herbal complexity. Used 3:2:1:1 proportions of Whistle Pig rye, Carpano Classico, Golden Moon Amer dit Picon (from Colorado), and Benedictine. In a nod to the name I gave it a good dash of Bitter Truth Creole Bitters. Still a tad sweet, will probably cut the Benedictine a bit next time. Excellent mix, esp. if you like Brooklyns, but is it Big Apple or Big Easy?

Whitney B 2y

Love this drink, but I have two questions. What would you substitute for the Amer Picon for those of us in the USA (where it's not available)? Have you tried this with Picon Biere, which was the only Picon I could find in France last summer? How does that compare to the Amer? Thanks everyone!

Matthew Coffey Premium Member 2y

Hi Whitney, Picon Biere is a flavored beer, like a Shandy. It's not distilled. There are US craft distillers making Picon Amer like liquors. Golden Moon distillery outside Denver offers one called Picon dit Amer. I use that in place of Picon Amer although I have never had the original so I cannot make a comparison.

Frederic D. Premium Member 2y

I'm pretty sure Picon Bière is in fact a distilled product, just one meant to be added to beer to indeed produce a shandy-like concoction. The label states "Pour mélanger à votre bière" and the ABV is 21%. That said, to order said concoction at a bar, you would also just ask for a Picon-Bière.
As far as replacements for Amer Picon, my favorite by far is Bigallet China-China, which is defined available in the States (even Virginia ABC carries it! )

Whitney B Continue thread (1 reply)

Whitney B 2y

Thank you for the recommendation; I'll give it a try. I was able to get hold of actual Picon Amer a few years ago, but that's no longer a viable solution.

Matt Excell 2y

In addition to the already mentioned Bigallet, Amaro CioCiaro is also recommended by David Wondrich.

Personally, I prefer the recipe that Arnaud's use, with Punt e Mes instead of regular sweet vermouth and more of the other two modifiers:
- 45ml Rye
- 15ml Punt e Mes
- 15ml Benedictine
- 15ml Amer Picon (or substitute)

Rob San 30w

I've not made this cocktail, but have a substantial page of saved substitutions & will at least try this: Mix equal parts of Averna, Suze, & Cointreau, then add a few dashes of Angostura orange bitters to replicate the profile of Amer Picon.

Cocktail Hobbyist Premium Member 30w

I just made it with this substitution and it was delicious 👍

1 ¹⁄₄ fl oz	Straight rye whiskey (100 proof /50% alc./vol.)
1 ¹⁄₄ fl oz	Strucchi Rosso Vermouth (chilled)
¹⁄₃ fl oz	Amer Picon (chilled)
¹⁄₄ fl oz	Bénédictine D.O.M. liqueur

Creole Cocktail

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