Amaros (and digestifs)

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That looks really good. If I had a sweet tooth I would make a syrupy reduction and use it to drizzle on pie or ice cream. Or make it into ice cream. Would that be too bitter to put into your coffee?

Yerac, Friday, 21 June 2019 01:48 (four months ago) link

I think it would be perfect in coffee.

I am curious (george) (slight return) (WmC), Friday, 21 June 2019 02:00 (four months ago) link

mmmm

Ambient Police (sleeve), Friday, 21 June 2019 02:20 (four months ago) link

I have not tried anything new but I re-tried this badass local calisaya, still delicious, golden spicy chinchona

http://elixircraftspirits.com/

Ambient Police (sleeve), Friday, 21 June 2019 02:24 (four months ago) link

four months pass...

I bought some Picon today, based on hype that I've seen about it. It's readily available here (I bought it at an Asian supermarket that I frequent, but it's not a speciality item). It tastes great! But I gather from this thread that it's a cocktail thing. Do any of you have particular recommendations on things to make with it?

L'assie (Euler), Wednesday, 30 October 2019 15:55 (two weeks ago) link

picon is mostly famous in america at least for being a key ingredient in the brooklyn cocktail, itself mostly famous imo for being named after brooklyn. the brooklyn formulation you'll see most is 2 oz. of rye with a 1-oz. mix of dry vermouth, picon, and maraschino. this results in an *extremely* dry cocktail that is more bracing than it is tasty.

jim meehan proposed a revision to the brooklyn in one of his books, basing his case on the fact that instead of dry vermouth, cocktails developed in the early 20th century might have been using blanc vermouth. you could make his formulation with 2 oz. rye, .75 oz. blanc vermouth, and a quarter oz. each of picon and maraschino. we still don't have picon here but there are several alternate options--i've made meehan's version with one of them and i think it's great.

in general, picon and picon-like formulations will do well with any spicy rye or herbacious gin formula you want to come up with. also, it's been years since i had a picon bier in paris but i wouldn't turn one down right now.

call all destroyer, Wednesday, 30 October 2019 17:30 (two weeks ago) link

yeah the one I bought says "Picon bière" and the recipe on the back is to add it to a beer. I'm not averse to that, but I'm more interested in cocktails. I read about Picon punch, and I'm going to make some tonight. An herbaceous gin combo sounds good though.

L'assie (Euler), Wednesday, 30 October 2019 17:55 (two weeks ago) link

Its heyday has passed but eGullet is a good place to check for discussion of exotic drinks going back to the 00s when craft cocktail ppl were discovering them afresh and trying to work out what to do with them. There's an Amer Picon thread: https://forums.egullet.org/topic/9916-amer-picon-torani-amer

britain's secret sauce (seandalai), Wednesday, 30 October 2019 21:36 (two weeks ago) link

oh i posted this in a cocktail thread a couple of weeks ago but if anyone is idle there are so many wonderful vintage cocktail books archived online here.

https://euvs-vintage-cocktail-books.cld.bz/

Yerac, Wednesday, 30 October 2019 21:44 (two weeks ago) link

that egullet thread brings me back. they were at the tail end of their prime when i found the place but there's a wealth of info on there. some really incredible science of shaking and stirring posts that still inform how i mix drinks. sincere 2000s message boarding at its best.

call all destroyer, Thursday, 31 October 2019 01:07 (one week ago) link

holy crap Yerac that website is nuts. i love perusing stuff like that. thx

one charm and one antiup quark (outdoor_miner), Friday, 1 November 2019 15:27 (one week ago) link

I love Picon biere, and I thought it was one of the few remaining things that you still can't easily buy in the U.S. (a friend brings back a bottle from Paris every few years). Has that changed?

Last night we had some of the Nocino (walnut liqueur) that I brought back from Switzerland in like '06, it's still delicious.

change display name (Jordan), Friday, 1 November 2019 15:34 (one week ago) link

still no picon in the u.s. as far as i know

call all destroyer, Friday, 1 November 2019 15:48 (one week ago) link

Yeah, you still can't get the original Amer Picon in the U.S., as far as I know. Where are you, Euler?

There are a couple of substitutes that I'm aware of -- the most common is Torani Amer. Also, some people just use other amari, like CioCiaro or Ramazzotti, for recipes that call for Amer Picon.

jaymc, Friday, 1 November 2019 15:48 (one week ago) link

(CioCiaro is what I've personally used to make Brooklyns and picon bieres.)

jaymc, Friday, 1 November 2019 15:49 (one week ago) link

ah, thanks, I was struggling with how to use CioCiaro upthread, never thought of using amari boilermaker style

Book Doula (sleeve), Friday, 1 November 2019 15:52 (one week ago) link

euler is in paris iirc

bigallet china-china is another good substitute--even more pronounced orange flavors than ciociaro.

call all destroyer, Friday, 1 November 2019 15:53 (one week ago) link

Yeah, I get the impression that the orange notes are key. Jamie Boudreau (of Canon in Seattle) uses Ramazzotti but mixed with orange bitters and orange tincture.

jaymc, Friday, 1 November 2019 16:04 (one week ago) link

Golden Moon Distillery in Colorado makes a Picon they claim is faithful to the original recipe:

Golden Moon Amer dit Picon is produced using the finest hand-selected herbs, spices and botanicals available. We have recreated the original processes and acquired the original type of ingredients used by legendary distiller Gaetan Picon to create his amer (bitters) in the 1830’s. Bottled at 78 Proof, Golden Moon Amer dit Picon is the perfect ingredient for the legendary Picon Punch, the Brittany cocktail, and a host of other classic cocktails. It can also be enjoyed by itself.

http://goldenmoondistillery.com/ourspirits

Looks like they've got distribution local to me, going to see who stocks it.

by the light of the burning Citroën, Friday, 1 November 2019 16:18 (one week ago) link

no distro near me but that's awesome!

call all destroyer, Friday, 1 November 2019 16:23 (one week ago) link

yeah I live in Paris

I really like Picon! I've been mixing it with grenadine and soda water, sort of a Picon Punch but without brandy.

I think I need to buy a shaker if I'm gonna keep making cocktails. Stirring it with a butter knife doesn't work that well.

L'assie (Euler), Friday, 1 November 2019 17:19 (one week ago) link

to get your start with stirred cocktails (as 99% of picon cocktails would be) just get a nice long barspoon and strainer and use a regular pint glass.

call all destroyer, Friday, 1 November 2019 17:53 (one week ago) link

what is the strainer for? for seeds from a lemon for instance?

L'assie (Euler), Friday, 1 November 2019 17:55 (one week ago) link

1. put your ingredients in the pint glass
2. add ice
3. stir until chilled
4. strain into a chilled cocktail glass

call all destroyer, Friday, 1 November 2019 17:59 (one week ago) link

yeah, if you google image boston shaker vs cobbler shaker you will see that you usually need a strainer for the boston shaker set up. I much prefer the pint glass method.

Yerac, Friday, 1 November 2019 18:00 (one week ago) link

oh ice, yeah that would be nice, we don't normally have it here (it's something I like usa fridges for) but I could make some.

L'assie (Euler), Friday, 1 November 2019 18:03 (one week ago) link

I don't bother straining stirred drinks (beyond removing the ice) but yeah, ice is fundamental to most cocktail recipes (apart from the whole room-temperature scaffa thing)

britain's secret sauce (seandalai), Friday, 1 November 2019 20:12 (one week ago) link

I had a picon bierre last night, inspired by this thread, the bar I was in just happens to have it on the first page of their menu. It was very nice and took the edge off the overly hoppy beer they made it with.

American Fear of Pranksterism (Ed), Friday, 1 November 2019 20:19 (one week ago) link

a picon biere made with a hoppy beer is an interesting idea. i've only ever had it made with, like, kronenbourg.

call all destroyer, Friday, 1 November 2019 20:32 (one week ago) link

I'm sure there's a better name than "beer negroni" but beer + Campari + vermouth is lovely

britain's secret sauce (seandalai), Friday, 1 November 2019 21:18 (one week ago) link

I've only tried with lighter lager-ish beers though

britain's secret sauce (seandalai), Friday, 1 November 2019 21:18 (one week ago) link

It would probably be better with kronenbourg. As ever I am a grumpy old bastard who things hops should be in balance with the other flavours.

American Fear of Pranksterism (Ed), Friday, 1 November 2019 21:34 (one week ago) link

I was give a bottle of Aromes de Montserrat it’s a on the chartreuse spectrum but tastes more cedary. Definitely not great for drink it on its own, what should I mix it into?

American Fear of Pranksterism (Ed), Tuesday, 5 November 2019 10:00 (one week ago) link

Reading this thread in a fancy resto just having a couple refreshments. ordered fgti's smokey mezcal Montenegro rec. Am fairly uninitiated in mezcal but this is rly lovely!

one charm and one antiup quark (outdoor_miner), Friday, 8 November 2019 02:37 (five days ago) link

This thread is akin to the floyd - rules!

one charm and one antiup quark (outdoor_miner), Friday, 8 November 2019 02:38 (five days ago) link


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