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Hoskins Cocktail
Spirit-forward and just on the sweet side of bittersweet with cherry and citrus fruitiness. A perfect after-dinner digestif
G. M. Genovese
12th February at 23:26
I've never had Amer Picon or Picon Amer or whatever it is. Today I bought a bottle of 'American Picon' by the New Liberty Distillery in Philly. Used that and The Botanist and Luxardo Triplum (my fave) and the end result was particularly, bitingly bitterly amazing... I've been testing a variety recipes today after stocking up on some things. And this was the mic drop I needed.
18th April 2025 at 01:06
Too orange heavy
17th March 2025 at 19:50
Although a fan of Amer Picon in cocktails, I found this one a bit 'flat' at first. Added a knife's tip of citric acid dissolved in 2 tablespoons of water and 2 drops of 4:1 saline solution and that made a good cocktail a great cocktail (to my taste).
13th May 2025 at 22:56
Thinking about your comment as I drink this, although I really am enjoying it, you are absolutely correct; it could benefit from a bit of acid. I have citric acid powder which I use for cooking, I was curious if you have other ideas as to how to introduce some acidity.
24th September 2024 at 17:06
I also made it with Bigallet China China in place of the Picon. Rich orange with a touch of the Maraschino. Very nice 👍
10th November 2024 at 03:38
Indeed. Good call on the Bigallet. Tastes great. Thanks.
20th July 2024 at 07:42
This drink is incredible with a ferro china amaro in place of the Picon Amer.
10th November 2024 at 03:50
Wish I could find some ferro china in our market in Seattle. Love to try it and the Picon Amer. Just found Bigallet China-China.