Amer Picon is an herby-orangey bitter aperitif used in some classic cocktails, or had with wine or beer. It might be nice with soda, as Campari and many similar aperitifs are, but I have not tried it that way.
I have heard that Amer Picon is not imported into the USA, and I have never seen it on a store shelf. I have had it in a Liberal Cocktail, but that was from a private bottle brought from France by a traveler. I also had it in a Picon Punch in San Francisco, but that was in a private bottle brought from England.
A number of cocktailians suggest the Torani Amer syrup is a good substitute, but I am dubious of that claim, as Picon is an old and jealously-guarded family recipe from 1837, which has itself changed to lower alcohol three times since the 1950s.
It seems to me that the original Picon used in some classic cocktails has long since vanished from the scene and any attempt is an inspired approximation at best. From that perspective, you may as well experiment with the Torani Amer if you can find it, but to my mind I'd rather see if I can get a bottle from a Paris-bound friend and try the version approved by the family of its inventor.
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