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This Manhattan-like cocktail is best appreciated as an after-dinner digestivo or late-night sipper. Thanks to the comments below, I have continued to revisit...
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!
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)
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.
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.
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! )