Picon Punch

Amer Picon (or Picon Amer) is a bittersweet French aperitif with a unique orange flavor. It is made with orange peels, gentian root, and cinchona. Amer Picon made an appearance in the original recipes for many classic cocktails but is primarily enjoyed in France today. Drinkers outside of Europe, including in the U.S., have been unable to find it on liquor store shelves for decades. The good news is that even if you can't get a bottle of Amer Picon itself, viable substitutes are available.

Substitutions

Amer Picon was widely available when many of the first bartending books were written and that is why it appears in so many recipes from the time. Since it is now a challenge to find outside of France and Europe, this leaves aficionados who want to recreate those drinks looking for alternatives.

• In 2008, Golden Moon Distillery opened its doors in Golden, Colorado, with a focus on reviving old herbal liqueurs. Among their offerings is Golden Moon Amer dit Picon. According to head distiller Stephen Gould, it uses the original 1830s recipe of Amer Picon, with one exception. Golden Moon Amer dit Picon is bottled at 39 percent ABV (78 proof). It is available at a number of liquor stores, including online and those that specialize in craft spirits.
• Attempts have been made at homemade reproductions of Amer Picon and the majority have failed. The one that has been tested and approved by classic cocktail experts was developed by Jamie Boudreau. It is noted as being the closest recreation of the original formula and even compared to well-guarded bottles that remain in private collections. The recipe is dubbed "Amer Boudreau."
• There are a number of other substitutes available, though none comes as close in flavor to Amer Picon as either version from Golden Moon or Boudreau.

2 1/2 oz. Amer Picon (sub Torani Amer or Amer Boudreau)
1 tsp. Grenadine
1-2 oz. Club Soda
1/2 oz. Brandy

Build in a highball or collins glass filled with ice. Add Amer Picon and grenadine, then give a quick stir. Top with club soda, then the brandy float. Garnish with a lemon twist.

Topa! (That's the traditional Basque toast.)