I'm hooked big time on this cocktail since Jéremie talked to me about it. Even since Felix (one of you guys) helped me getting a vintage bottle of Picon. Hope I'll be able to pass my love for this cocktail to you. Keep us posted on your tests if you try it or if you try our homemade Picon and tag us @trufflesontherocks Cheers!
OK, I made the version with Averna. I didn't know what to expect, but I'll tell you what. This is a complex and flavorful sipper!! I really love the Green Chartreuse in this. Its def sweeter than I thought, but well balanced!! CHEERS!!!!
I just LOVE Averna. It was one of my first purchases when I mounted my home bar... Try adding some to the Cuba Libre to cut some of the sweetness and add another layer of flavour
The "Bière" in Picon Bière is the translation of "Beer" in French. As you said is a vintage beverage, usually mixed with beer in France. This combinaison makes the beer sweeter. It becomes more and more trendy nowadays with all the "vintage thing", "back to basics", etc. So if you have the chance to come in France, try it and both grandpa's and teenagers will cheers with the same drink! Thanks for the video, by the way!
There's a distillery in Colorado in the US called Golden Moon that focuses on making liqueurs from old original recipes. They make a really good Picon. I've never had the real one because we can't get it in the US but there's is really good and available over here.
I'm going to look into that distillery! I probably can't get it here in NC, but I'm intrigued! I use China-China to replace Picon, and I love that stuff. Works so well in cocktails.
I didn’t have all the ingredients on hand, so switched things up a bit (also very much inspired by your picon recipe, but without mixing it separately), and used: -2oz El Dorado 8 year rum (I like my drinks a bit boozier, so upped the rum slightly) -1/4oz Amaro nonino (my preferred amaro) -1/4oz Suze (inspired by your Picon recipe, to get some herbaceousness!) -1/4oz Green Chartreuse (lowered it slightly to keep it from being too sweet) -1/4oz falernum -2 dashes peychaud’s & 2 dashes regan’s orange bitters -expressed orange peel, then discarded it And I have to say - WOW! This was a combination I never would have tried on my own, and it is fantastic! It has an almost nutty flavor that I can’t quite place from any of the ingredients. Fantastic drink! Thank you, as always, for the inspiration.
It was also widely sold in Bordeaux where I was when I made the video but it was Picon biere, not Amer Picon. Apparently Amer Picon has become rare pretty much everywhere ;)
I also do love this cocktail, but I make it with Plantation OFTD or even Hampden Overproof, because I love those intense flavours. The specs I do are 45ml OFTD, 22,5ml Averna, 15ml Green Chartreuse and 7,5ml Velvet Falernum, stirred and served over big block of ice.
Your videos are evolving beautifully with your deepening appreciation of cocktails. Also as a viewer it is nice to get this kind of perspective. Keep doing your thing. If by any circumstance your interest is leading you to the use of verjus in cocktails, I would like to hear your opinion on it. Thanks and keep up the good work!
Hey Lorenzo, that means a lot. Thank you very much 🙏 P.S. I love verjus but I don’t use it that often. It used to be so expensive we’re I’m from. Maybe now I’m in France it’ll more affordable??? Let’s see
Can't wait to try this cocktail. but i wonder that you use a lot of key word to describe cocktail as richness, full body, light... hope your next video to explain clearly. thanks and keep up great work.
Cool! Im sure you will like it! And don’t forget, angostura for the orange bitters and Cointreau for the orange liqueur. I chose those for their specific flavours profil, abv etc. It will not work as good if you use other brands. Let me know how it turns out 😃 Cheers
So New Orleans is a big city, but 1 thing I've noticed with the "modern classics" they all came out of NYC, Chicago, or LA.. I am thing the orgin city has to be huge to really spend the cocktail
I made this cocktail, with an actual bottle of Picon Amer. The Picon disappears under the chartreuse. I think it needs a real-balancing of ingredients.
Still looking for a bottle myself... it's oddly hard to get even here in France. If you find the Chartreuse overpower the Picon, maybe try with Picon bière if you can find some and make sure to make that scant half ounce of Chartreuse. No more then 10 ml. The bright orange notes of the Picon bière might actually shine through better. Cheers!
This is just a personnal style. I don't like that because ice will start to melt in the mixing glass too soon which will often cause an over dillution. Hope this helps
@@TrufflesOnTheRocks I don't know either, is just montenegro is less sweet vs averna and has orange notes (you cam skip the bittters and tmaybe the orange spitz...)...I don't know either and it will take me a while before I found out..You are the mixologist around here. I like the taste profile of this drink and will try it.
I will have to talk based on my memories because I do t have China China right now. But first abv is différent. China China has probably more gentiane and deeper faded orange while in the vintage Picon the orange is not as bright as in the Picon bière but still has a “brighter” tone. The Picon has some “cola” notes I don’t recall having in the China China. That’s what I can tell you right now
Well Falernum is a tricky ingredient. There’s no real official “always the same” recipe. So some are extremely “Clovy” while others are more “gingery & limy”. I’d say, if your syrup is bright and limy it will probably be perfect. If it’s more “clovy” well go for it anyways. It will be more aromatic but I’m sure it’ll be good too. Cheers
I just LOVE Averna. It was one of my first purchases when I mounted my home bar... Try adding some to the Cuba Libre to cut some of the sweetness and add another layer of flavour
