Are you referring to the “Golden Moon Amer dit Picon” made in the USA? Or is there now a 78 proof version made by the “original” (or at least French, Diageo-owned) producer?

(David Lebovitz does a good job unwrapping the permutations of Picon.

https://www.davidlebovitz.com/drinking-french-amaro-amer-french-liqueur-aperitif-cocktail-amer-picon/

Adam, thanks for noting this. Yes, there are a few picons and substitutes on the U.S. market. The French original’s purported toxic and psychoactive calamus ingredient has been banned here since the 1960s; I don’t know what flavor or scent it contributed to the amer. (As often happens, we don’t know what we’re missing…) There is an interesting article about picon’s history on Imbibe’s website: https://imbibemagazine.com/david-lebovitz-explores-the-elusive-amer-picon/

Interesting you mention the China-China Amer—I finally came across some, but I haven’t tried it in the Brooklyn yet, for some reason. I’ll give it a try this evening. Thanks for reminding me.

Interesting mix, Paul, I look forward to trying it. Thanks.

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1.5 oz Cognac (I use Courvoisier VS)
1 oz Sweet Vermouth (Carpano Antica)
0.25 oz Amaro Ciociaro (I’m sure similar Amari would work, such as Montenegro or Ramazzotti)

I haven’t seen the Golden Moon Amer Dit at my retailers, I’ll watch for it. Thanks!

My Brooklyn:

2 oz Rittenhouse rye whiskey, 1 oz Cocchi Vermouth di Torino, .25 oz Luxardo maraschino liqueur, and .25 oz Golden Moon Distillery Amer Dit Picon.

— stirred for 30 seconds in mixing glass filled with 1-inch ice cubes & served In a chilled coupe.

— Garnish with Luxardo Maraschino cherry —

Thanks, Aaron, I’ll look for it.

2 Rye
3/4 Dolin Dry
1/4 Maraschino
1/4 Amer Picon

I’ve read that, too, but haven’t found it locally. Would be interesting …

I find a chocolate-mint note in Amaro Nardini and find some similarities with Benedictine but with a more black amaro caramel note.

Nardini is just about my favorite sipping Amaro. It’s not highly bitter like Cynar, more in line with Averna or Montenegro. It is moderately sweet, has a hint of orange fruitiness, and just a touch of mint (but nothing like a Fernet). Nardini and Gin is also a wonderful combination, makes a great Martinez style drink.

I’ve not encountered Nardini, I’ll have to look for that. How would you describe its characteristics?

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I’ve seen that substitution, and it makes some sense—but I keep forgetting to try it. Strictly from the historic point of view, it’s neither the “dry” nor the “Italian” vermouth that twentieth century manuals prescribe, but from a practical point of view, it’s the touch of sweetness that makes the flavors work for me, and it seems like it could work pretty well.

Have you tried that substitution?

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Hi, Fred, yes, I get what you mean about the “fiery”-ness of the high-test Rittenhouse in the Brooklyn. Contemplating that, I guess it would be fair to accuse me of trying to make it taste more like a Manhattan, perhaps at the expense of letting it express its own separate personality. (But I only feel semi-bad about that.)

I’ve tried it with other ryes, and it seems that the most successful ones in terms of overall flavor and expression of the maraschino and bitters) have slightly lower amounts of rye spicing the mix, which supports your preference for the mellowness, as you say, of the Overholt. I’ve experimented lately with Pennsylvania-style rye with good results (more on that after more research. )

Thanks for the thought-provoking comment.

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Not having access to Amer Picon, I’ve tried several variations to find a tasty Brooklyn substitute. The nicest one that I’ve found so far was:

2oz Rye, 3/4oz Dry Vermouth (Noilly Prat), 1/4oz Nardini and a barspoon of Maraschino liqueur.

I also think that caramel and sweetness that Picon can donate to dry vermouth can make it similar to caramel-tinged sweet vermouth. In the middle is the Jim Meehan “sub blanc vermouth to make dry vermouth drinks taste better” idea.

Yes, it’s definitely a close relative of the Manhattan. I envy that you can get Picon; it would be interesting to try, even if it isn’t the same as the 1900s–era formula.

That is a pretty heavy drink based on most published recipes (although not based on what you get in a lot of bars and restaurants these days). I try to keep my total alcohol in a cocktail to around 3oz. That way, I can manage two in an evening without falling over ;-)

A question on your spec, 2.5 oz/75m seems rather large. Since I just found your site, is this closer to your preferred size for all recipes or to provide more manageable quantities of your smaller ingredients?

I agree, lots of alternatives. And since I happen to have some Meletti, I’ll give it a try. Thanks.

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