I need you my friends! At 7:32 I'm calling Alex the French Cooking Guy to help me out on a challenge. Let's make this happen guys! So here's Alex's channel. ruclips.net/user/FrenchGuyCooking Cheers!
Truffles on the road is a great new channel idea where you actually travel maybe to different distilleries and make cocktails with small batch, local artisans.
Spot on as always, i have always used ramazotti and a dash of angostura orange bitters as a substitute. Probably way off, but i like to think the addition of the bitters also helps cut the sweetness. Cheers
Thanks Mike! Well you are far form beeing off mate. I used to make a "homemade blend" at the bar in Canada to mimic Picon and it was with China China, Suze, Ango Orange and Cointreau. So I'm sure if you add just 2-3 dashes of Suze to up the gentian flavours and it's gonna be awesomely close to the original
There is a small distiller in Golden Colorado in the states, Golden Moon Distilling. The master distiller, owner is a historian and has recreated the original recipe for Amer Picon. He calls it Amer dit Picon. It’s deep, rich and bitter orange forward. It makes a great Brooklyn.
That’s Picon Biere, slightly different at 18%, Amer Picon comes in a black label and is 21%vol. still closer than our North American friends subbing in Amaro CioCiaro
beautiful place! Are you Rich? Anyway, Thank you for your post. I just try to make this cocktail from what I had and didn’t go well 😂I got to get China China
Hey man, love the place and of course the vid but I think you are using Amer Biere not Picon. Was this on purpose? I have never tried Biere so I do not know how big the difference is...
Please post you side to side comparison pf biere vs amer in future 🙏 We don’t have amer in Dublin and I was too afraid to buy the biere as it says it contains beer, eve two different beers (which should change the tase significantly, but I read you were saying it doesn’t really).
Unless they sell Picon already mixed with beer where you are (which is something I never saw from Picon) it does not contain beer in Picon biere. It’s just their expression of Picon meant to be mixed with beer.
@@TrufflesOnTheRocks I guess it is an incorrect translation. 🤷♂️ Here is the description from the only shop which sells it here: A French orange bitter liqueur which has been blended with pilsner and wheat beer.
You mentioned in your video that it bothers you that you can’t know what a Brooklyn tasted like prior to Amer Picon’s formula change. Well, there’s a small distillery in Golden, Colorado that produces “Amer Dit Picon,” which is purportedly made using the original recipe. I purchased a bottle and it made an outstanding Brooklyn, perhaps the best one I’ve had. I think that’s relevant, as I’ve made Brooklyns with a bottle of Amer Picon I had shipped from Europe, and I have a copycat house Picon, along with other amari that I’ve used.
which manufacturer of the nick and nora glass are you using it looks a bit strange shape but i like the engraved, its maybe handmade ? you should use this kind of glassware as much for the most of your cocktail video next, its beautiful and i like it too 😁🍸🇲🇨
Tried to make it today, had very high hopes but didn’t really like it. Maybe I need to adjust components or ratios. Or maybe it isn’t my thing (I really like sweet Manhattans though) 2oz Rittenhouse 1oz Noilly Prat Dry 1/4oz Maraschino 1/4oz Picon Club (reddit says it is very close to Picon bierre and specifically made for the cocktails) I can feel too much of dry vermouth and Maraschino liquor. Can’t say that I can taste Picon at all.
Rittenhouse Rye has been my go to for rye cocktails for a while, but it's been out of stock for some months here in Sweden. This video inspired me to check again, and I was pleased to see that not only is it back in stock (under a new product ID) but it's also about €5 cheaper than before. What was that about Brooklyn cocktails all day every day?
Hey Denis! I'm in France now. If you're looking for nice alternatives in Quebec, Sazerac Rye or Bulleit Rye are very nice. For Picon substitute in Quebec, it's a little harder. I'd say use Cynar and add 2-3 dashes of Suze and Angostura Orange bitters. Hope this helps. Cheers!
You're using Picon 'Bière' not Picon 'Amer'. I never drank them side by side, but there's a small difference. Also exists: Picon a l'orange, Picon Club, Picon Citron,...
I don't know what's the real difference between amer and bière but I know for a fact that the difference is very subtle. Never tired the other ones though. Cheers!
Just in case you did get in touch with Alex until now... You can contact this amazing belgian crafting cocktail bar Botanical by Alfonse. They'll be able to help you for sure!
Interesting that you have difficulty finding Rittenhouse in France... I can find it in Germany without much trouble. I usually order online, but from German sites. Also: no orange bitters in the Brooklyn? Just curious.
I was also able to find it online quite easily but being used to American price, I had a hard time to pull the trigger to buy it LOL Orange bitters in a Brooklyn was added by bartenders who tried to recreate the cocktail without Picon but with other amai instead like Ciocciaro which is orangy but not as much as Picon.
Listen. Anytime you want to trade, I will gladly bundle up and ship you a bottle of Rittenhouse rye for a bottle of Amer Picon. Never had the stuff from France, but I am dying to try it if I can ever get my hands on it. This is a serious offer. 👍🏾👍🏾
Okay, so the only time I've tried this rye was at the Houston Whiskey Social a few weeks ago where I got try dozens of whiskies. The Rittenhouse tasted like musty dirt. Easily the worst pour of the night. But I am constantly hearing praises, so I'm left wondering if maybe they were sampling a bad bottle?! What gives? Should I try it again somewhere?
@@tobiasrieper7463 I think you misunderstand how awful it was. Which is why I'm wondering if it was an off batch or something. I've had some other budget-friendly ryes, both at that event and at home (Old Forester, Wild Turkey, Old Overholt, Michter's, Woodford Reserve), and it was unlike any of those. So I guess I gotta try a sip somewhere else before I pull the trigger on a bottle. I had a similar experience with a bottle of Laird's straight apple brandy last year, so I'm wondering how a particular batch of booze can go so far off. And, for what it's worth, I'm generally not making an OF from something that doesn't taste good neat. 😬
For anyone reading this in the future, I just bought a bottle yesterday (with trepidation), and it's fine! Delicious, even. The bottle I sampled must just have been off.
@@TrufflesOnTheRocks Nice drink. Planning on making it for friends this week. I was thinking of trying a experimental variation between this and the old spec by making it a "perfect" Brooklyn at some point-I think a nice sweet vermouth (Cocchi is my go to) split with dry would make a nice version to sip by the fire. Merry Christmas!
I can totally understand your passionate running around with the bottle thing. I felt the exact same way when I saw my first Havana Club 7 Anos Anejo and my first Appleton State bottles. I guess you can tell what side of your favorite cocktails line I'm on.
I need you my friends! At 7:32 I'm calling Alex the French Cooking Guy to help me out on a challenge. Let's make this happen guys! So here's Alex's channel. ruclips.net/user/FrenchGuyCooking Cheers!
Truffles on the road is a great new channel idea where you actually travel maybe to different distilleries and make cocktails with small batch, local artisans.
This is a really good idea...
Spot on as always, i have always used ramazotti and a dash of angostura orange bitters as a substitute. Probably way off, but i like to think the addition of the bitters also helps cut the sweetness. Cheers
Thanks Mike! Well you are far form beeing off mate. I used to make a "homemade blend" at the bar in Canada to mimic Picon and it was with China China, Suze, Ango Orange and Cointreau. So I'm sure if you add just 2-3 dashes of Suze to up the gentian flavours and it's gonna be awesomely close to the original
@@TrufflesOnTheRocks Great tip, I know what I am having tonight.
Hooray! Love the little extra in the video JF! Awesome place/setting as well.
Thanks Deric! Cheers!
There is a small distiller in Golden Colorado in the states, Golden Moon Distilling. The master distiller, owner is a historian and has recreated the original recipe for Amer Picon. He calls it Amer dit Picon. It’s deep, rich and bitter orange forward. It makes a great Brooklyn.
hohoho!!! Alex is a great idea!!!
Nice rye!
This is a fabulous cocktail. I love it!😊
YEAH! Cheers!
That’s Picon Biere, slightly different at 18%, Amer Picon comes in a black label and is 21%vol. still closer than our North American friends subbing in Amaro CioCiaro
In terms of taste it’s so similar though. I also never tried them side by side. I will as soon as I get a Amer btl
beautiful place! Are you Rich?
Anyway, Thank you for your post. I just try to make this cocktail from what I had and didn’t go well 😂I got to get China China
Hey man, love the place and of course the vid but I think you are using Amer Biere not Picon. Was this on purpose? I have never tried Biere so I do not know how big the difference is...
Slightly different but not much. Amer is slightly more strong but taste wise it’s very similar
@@TrufflesOnTheRocks Okay, good to know. Thanks for the reply and Merry Christmas!
Please post you side to side comparison pf biere vs amer in future 🙏 We don’t have amer in Dublin and I was too afraid to buy the biere as it says it contains beer, eve two different beers (which should change the tase significantly, but I read you were saying it doesn’t really).
Unless they sell Picon already mixed with beer where you are (which is something I never saw from Picon) it does not contain beer in Picon biere. It’s just their expression of Picon meant to be mixed with beer.
@@TrufflesOnTheRocks I guess it is an incorrect translation. 🤷♂️ Here is the description from the only shop which sells it here:
A French orange bitter liqueur which has been blended with pilsner and wheat beer.
@@OgreSwampwell that’s interesting. I’m pretty sure you are right and it’s just a bad translation but without seeing the bottle I can’t say for sure.
You mentioned in your video that it bothers you that you can’t know what a Brooklyn tasted like prior to Amer Picon’s formula change. Well, there’s a small distillery in Golden, Colorado that produces “Amer Dit Picon,” which is purportedly made using the original recipe. I purchased a bottle and it made an outstanding Brooklyn, perhaps the best one I’ve had. I think that’s relevant, as I’ve made Brooklyns with a bottle of Amer Picon I had shipped from Europe, and I have a copycat house Picon, along with other amari that I’ve used.
I received mixed feedback about that Amer Dit-Picon. If I come by a btl I'll sure try it.
which manufacturer of the nick and nora glass are you using it looks a bit strange shape but i like the engraved, its maybe handmade ? you should use this kind of glassware as much for the most of your cocktail video next, its beautiful and i like it too 😁🍸🇲🇨
I don’t recall sorry. I think it’s something like urban drink mixology or something like that
Thank you for your cocktail, is there away to using a bitter for this cocktail aswell?
What you mean? To add more flavours or in replacement of the Picon?
@@TrufflesOnTheRocks for adding more flavours to the Picon, or do you not recommend an extra bitter to the cocktail?
Tried to make it today, had very high hopes but didn’t really like it. Maybe I need to adjust components or ratios. Or maybe it isn’t my thing (I really like sweet Manhattans though)
2oz Rittenhouse
1oz Noilly Prat Dry
1/4oz Maraschino
1/4oz Picon Club (reddit says it is very close to Picon bierre and specifically made for the cocktails)
I can feel too much of dry vermouth and Maraschino liquor. Can’t say that I can taste Picon at all.
Anders said hi!
Cheers 🥂
Bro j’en ai justement fait cette semaine avec china-china j’ai pensé à toi hahah!
Haha! Yeah bon choix! Cheers
Where did You get this beautiful jigger drainer :)?
The bell jigger is linked in the description mate. 😉
@@TrufflesOnTheRocks I’m talking about the thing that’s under the jigger :)
@@szymonkazaam oh! It’s the lid of my sugar container 😂
@@TrufflesOnTheRocks 😂 and I thought i’s some kind of a drainer for the jigger so the liquid doesn’t drop on the kitchen worktop :)
Rittenhouse Rye has been my go to for rye cocktails for a while, but it's been out of stock for some months here in Sweden. This video inspired me to check again, and I was pleased to see that not only is it back in stock (under a new product ID) but it's also about €5 cheaper than before. What was that about Brooklyn cocktails all day every day?
Awesome grab mate! Especially if cheaper! Cheers!
Hello, Where did you get the Rittenhouse in Québec, it's not available at SAQ.
and same question with Picon and Amaro CioCiaro
Hey Denis! I'm in France now. If you're looking for nice alternatives in Quebec, Sazerac Rye or Bulleit Rye are very nice. For Picon substitute in Quebec, it's a little harder. I'd say use Cynar and add 2-3 dashes of Suze and Angostura Orange bitters. Hope this helps. Cheers!
With the weather outside we could stay in bed all day with pitchers of that magnificent liquid 🖤 And a little bottle of Champagne on the side 😂
You're using Picon 'Bière' not Picon 'Amer'. I never drank them side by side, but there's a small difference. Also exists: Picon a l'orange, Picon Club, Picon Citron,...
I don't know what's the real difference between amer and bière but I know for a fact that the difference is very subtle. Never tired the other ones though. Cheers!
Hey hey, love your recipes, but I have to ask about one you never mention. How do you make a simple syrup for some of your drinks like mojito?
Hey I do 1:1 ratio by weight
Just in case you did get in touch with Alex until now... You can contact this amazing belgian crafting cocktail bar Botanical by Alfonse. They'll be able to help you for sure!
Interesting that you have difficulty finding Rittenhouse in France... I can find it in Germany without much trouble. I usually order online, but from German sites.
Also: no orange bitters in the Brooklyn? Just curious.
I was also able to find it online quite easily but being used to American price, I had a hard time to pull the trigger to buy it LOL
Orange bitters in a Brooklyn was added by bartenders who tried to recreate the cocktail without Picon but with other amai instead like Ciocciaro which is orangy but not as much as Picon.
@@TrufflesOnTheRocks well then... I need to get me some Picon!
Listen. Anytime you want to trade, I will gladly bundle up and ship you a bottle of Rittenhouse rye for a bottle of Amer Picon. Never had the stuff from France, but I am dying to try it if I can ever get my hands on it. This is a serious offer. 👍🏾👍🏾
Appreciated that! Wouldn’t it be complicated to ship booze?
@@TrufflesOnTheRocksshoukd be difficult to ship, but might be difficult to receive it :)
Okay, so the only time I've tried this rye was at the Houston Whiskey Social a few weeks ago where I got try dozens of whiskies. The Rittenhouse tasted like musty dirt. Easily the worst pour of the night. But I am constantly hearing praises, so I'm left wondering if maybe they were sampling a bad bottle?! What gives? Should I try it again somewhere?
the bottle is good for cocktails, not sipping, i guess. Try it in an Old fashioned, tastes absolutely great.
@@tobiasrieper7463 I think you misunderstand how awful it was. Which is why I'm wondering if it was an off batch or something. I've had some other budget-friendly ryes, both at that event and at home (Old Forester, Wild Turkey, Old Overholt, Michter's, Woodford Reserve), and it was unlike any of those. So I guess I gotta try a sip somewhere else before I pull the trigger on a bottle.
I had a similar experience with a bottle of Laird's straight apple brandy last year, so I'm wondering how a particular batch of booze can go so far off.
And, for what it's worth, I'm generally not making an OF from something that doesn't taste good neat. 😬
For anyone reading this in the future, I just bought a bottle yesterday (with trepidation), and it's fine! Delicious, even. The bottle I sampled must just have been off.
Well that weird. I’d try it again
That’s so weird the other bottle was bad. This is not usually something happening with strong spirit.
So is this essentially a hybrid Manhattan? Black and Mild? lol
It's indeed a riff on the Manhattan. Actually the 3rd ever made ;)
The Rittenhouse is fantastic. And the Brooklyn is a great one.
Cheers mate!
Just hit up Alex for you! Good luck my friend. If you could collab with him you'd get a health pop in subs i'm sure.
Thank you so much mate
I always have Rittenhouse, and as of today, I have Amer Picon, so I can't wait to make this tonight.
Awesome! How did you like it?
@@TrufflesOnTheRocks Nice drink. Planning on making it for friends this week.
I was thinking of trying a experimental variation between this and the old spec by making it a "perfect" Brooklyn at some point-I think a nice sweet vermouth (Cocchi is my go to) split with dry would make a nice version to sip by the fire.
Merry Christmas!
I can totally understand your passionate running around with the bottle thing. I felt the exact same way when I saw my first Havana Club 7 Anos Anejo and my first Appleton State bottles. I guess you can tell what side of your favorite cocktails line I'm on.
Glad to know I'm not alone being that excited by a new bottle LOL
Which cocktails did you make with Havanna club and Appleton?
@@dimitarapostolov9788 Havana Club was a Hurricane anda Appleton State I opened to make another cocktail from this very channel, a Dr. Funk.
Every Day all Day....for maybe a week till you out of Rye again
I now know where to get some!
@@TrufflesOnTheRocks Thank Jebus!