Amer Picon was created in the early 19th-century by Frenchman Gaétan Picon who—after contracting malaria while stationed in Algeria—infused alcohol with dried orange zest, gentian, quinine, sugar syrup and caramel before distilling it. Today, the bitter orange liqueur—whose recipe has been altered—is only commercially available in France. American bartenders, including Darren Scott of Austin’s laV, have begun to create their own versions, most often using a mild amaro like Ramazzotti combined with an orange bitter base and an orange liqueur.
Yield: 4 cups
- 2 cups Amaro Ramazzotti
- 1 cup Combier
- 1 cup orange bitters (see Editor's note)
- 1/4 cup bitter orange peels, dried
- Combine all ingredients in an airtight container.
- Cover, refrigerate and allow to macerate for 1 week.
- Strain and rebottle. Refrigerate until ready to use.
In a bowl, macerate 1 cup of 100-proof vodka with the peels of 5 oranges for 48 hours (or longer depending on desired strength). Strain, bottle and refrigerate until ready to use.