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Brooklyn (perfect)
A perfect Manhattan with bittersweet liqueur rather than aromatic bitters and a balancing dash of sweet maraschino liqueur. If you can't obtain Picon...
Frederic D.
6th July 2024 at 00:16
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.
3rd April 2024 at 00:00
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.
13th January 2022 at 16:19
Have just made an alternative along the same lines... 45ml Daddy Rack Tennessee Whiskey, 15ml Antica Formula, 15ml Martini Ambrato, 10ml Luxardo Perla Dry, 10ml Amaro Nonino Quintessentia, 5ml Clementi China Antico, 5ml Water. Spritz of Orange Zest. Obligatory Cherries!
10th March 2021 at 12:48
If French amaro refers to Picon Amer, then it should be said that Picon actually comes from Belgium. However, it's so good that it could be French ! ;)
Although I tend to prefer the dryer Brooklyn Cocktail, I must admit that this version is... perfect ! One of my favorite cocktails in winter. It's so comforting.
Although I tend to prefer the dryer Brooklyn Cocktail, I must admit that this version is... perfect ! One of my favorite cocktails in winter. It's so comforting.
7th May 2021 at 21:36
Picon Amer is obviously produced in Belgium nowadays, but I think it’s safe to say that it is an original French bitter, given that Gaétan Picon was French, born and bred, although he first started producing the beverage in Algeria. See for instance https://en.wikipedia.org/wiki/Picon_(apéritif).
10th March 2021 at 13:10
Whooops! Thanks for the correction. I've removed the reference.
6th February 2021 at 16:04
Not sure if someone has mentioned already among all the comments, but the Greenpoint variation is very nice! I actually prefer it with green Chartreuse, but this is the original recipe with yellow IIRC.
2 ounces rye whiskey
1/2 ounce yellow Chartreuse
1/2 ounce sweet vermouth
1 dash Angostura bitters
1 dash orange bitters
Garnish: lemon twist
2 ounces rye whiskey
1/2 ounce yellow Chartreuse
1/2 ounce sweet vermouth
1 dash Angostura bitters
1 dash orange bitters
Garnish: lemon twist
7th February 2021 at 18:12
Great suggestion. I've added a link to the Greenpoint above.
1st February 2021 at 19:16
My favourite Manhattan-style recipe. I make with Bigallet China-China in place of the Picon, which I prefer. Also add a drop or two of the syrup from the Maraschino jar.
8th February 2021 at 21:57
Thanks Alex. Bigallet China-China is a great tip. after experimentation, I've added a note above, but instead of maraschino, I found triple sec added the missing orange notes while water tames the higher alc./vol..
7th January 2021 at 10:25
Delicious! we tried this with Bulleit Rye and also Maker's 46 and found that the Rye really made the difference. the Bourbon clouded the complexity of the sweet components of this drink. I think we'll try this with a single malt next time. Perhaps Bladnoch's biscuity 10yo...?
5th January 2021 at 04:20
I love what the dry vermouth adds to this, and my first time trying this "manhattan" style cocktail with it. It adds a little more depth and complexity. I don't have the Picon and have not tried it, so I wasn't sure how best to substitute it. I instead added several dashes of orange bitters and 1 drop of black walnut bitters. I can see myself making these more frequently so I may spring for a bottle of Picon. And now I'm on a quest to try more of the dry/sweet vermouth hybrids.
12th January 2021 at 16:35
So tried making a Amer Picon substititute again that I could just batch. Equal parts orange bitters, Cointreau, Aperol, and Nonino Amaro. Will still work on sourcing some Amer Picon though.