My first cocktail with Amer Picon, and it's fantastic.
Thanks to The Cocktail Seminars by Brian Hoefling for alerting me to the recipe by Jamie Boudreau. Since the Amer Picon recipe uses Amaro Ramazzotti as the base, perhaps Ramazzotti plus some orange bitters would come close. :shrug:

I made the original recipe and found it ready for improvement. Triple sec or chartreuse could be a good tip, thank you!

I've been looking forward to make this for about two years. I finally tracked down a bottle of the Golden Moon equivalent of Amer Picon, not being able to source the authentic ingredient in my country. I'm kicking myself for not seeing the recommendation to use China-China, as I've had a bottle of that for some time. Yet they taste fairly different, so now I get to make both...

I get the comparison to a Manhattan, but it's almost a disservice. Far superior. Top 10 Difford's maybe.

I'm surprised at the peek of the dry vermouth that came at the start. Made with Bigallet China-China (w/ triple sec added as recommended above). Very good, but this has become a bit too involved in crafting for me to want to go to often. I favor other Manhattan variants.

What a great drink….I was able to secure a bottle of Amer Picon during Covid and still good from the fridge……used Rittenhouse and Martini and Rossi on the vermouths…..sooo good I had to have two!

Best Manhattan version I've had!
I used the Danish Rye Whisky from Stauning. Very dominant rye taste, so I stod by the 10 ml of Bigallet China-China and 10 ml water, but added 1,25 ml Cointreau as recommended. Vermouths were the fairly dry and bitter Chazalettes Rosso and just a plain dry vermouth.
I'll be back to the perfect Brooklyn, so much more that its parts.

Made with Pikesville Rye (110 proof) and Bigallet China-China. I really enjoyed it but was surprised at how much the maraschino liqueur came through on the back end. This improved with the addition of an ice cube, so lesson learned: proper dilution is key to fully enjoying this drink.

Had muled Picon Biere back from France, so used that. Tasted great but I guess will still have to pursue the elusive Picon Amer to compare.