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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.

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.

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.

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.

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?

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!