425158 Thu Jul 26 16:45:58 -0700 2007 6 36 Spirits 0 2787386 I'm trying to get Picon bitters...they don't seem to be imported any longer. Does anyone have any ideas?...I've allready asked some traveling friends to bring some back. Thu Jul 26 16:45:58 -0700 2007 89874 fooddood 1 2789439 Amer Picon? I just heard that not only isn't it imported into the US anymore but the recipe was reformulated and isn't as good. Fri Jul 27 11:20:42 -0700 2007 2787386 10732 JMF 2 2789645 Amer Picon was reformulated in the 1970s, bringing its proof down and changing its flavor, so even the current stuff is a bit disappointing in a cocktail (though mixing Picon Biere in a light French beer is absolutely delicious). However, Jamie Boudreau, a bartender in Seattle, recently devised a classic Picon replica. I've tasted it side-by-side with the current Picon, and the replica has a fuller body and a more robust flavor; last week at Tales of the Cocktail I also tried it side-by-side with classic Picon (accompanied by Ted "Dr. Cocktail" Haigh, who is a big fan of classic Picon), and we agreed that the flavor is almost identical. From what I understand, Jamie is tweaking his recipe to remove that "almost" from the picture -- I'm really excited to see how it turns out. The recipe for his replica is in the current issue of Imbibe magazine [full disclosure: I'm the author of the article]. Even without the current tweaks, it's absolutely delicious, and I've been using my batch to make up Picon Punches over the past few weeks. Fri Jul 27 12:17:19 -0700 2007 2789439 37676 pclarke 3 2791266 Yeah, I had just read about Boudreau's replica in an email I got from someone who was there. Sat Jul 28 03:12:06 -0700 2007 2789645 10732 JMF 3 2796531 Will it be commercially available? And how does it compare with the Torani Amer? That's all we've been able to get (mail order at that) for years. Mon Jul 30 10:57:35 -0700 2007 2789645 13780 Up With Olives 4 2796774 I sincerely doubt it will be commercially available -- Jamie makes it for use in his bar, Vessel, in Seattle, and the compound includes a commercially available product (Ramazotti) that would be difficult to replicate for the purpose of large-scale production. The Picon replica has a more orangey component than does the Torani Amer, which is more vegetal. Personally I don't have much love for the Torani Amer, but the Picon -- whether authentic or replica -- has a more engaging orange peel aspect that really brightens up a drink, especially a Picon Punch. The replica takes some work and some patience, but I think it's absolutely delicious. Mon Jul 30 11:54:27 -0700 2007 2796531 37676 pclarke 5 2800067 Oh, thanks. This sucks. I am on the other coast. Tue Jul 31 11:04:42 -0700 2007 2796774 13780 Up With Olives