Podcasts about amer picon

French soldier Gaétan Picon crafted his namesake liqueur — an intensely bitter, herbal, and orange-forward spirit meant to fight off fevers — in the 1830s. Back home, locals soon discovered that a dash of Amer Picon in their beer transformed an ordinary pint into something extraordinary. And so the Picon Bière was born. Joining us to explore it today is Jay Zimmerman, long-time bar owner and bartender at Bar Ba'sik, which sadly recently closed, and sales manager at Good Time Brewing Co. Listen on (or read below) to discover Jay's Picon Bière recipe — and don't forget to like, review, and subscribe! Jay Zimmerman's Picon Bière Recipe Ingredients - 1 ounce Amer Picon or alternative, such as Braulio or the Pathfinder - 6 ounces beer, such as Kronenbourg, Witbier, or Good Time IPA Non-Alcoholic Directions 1. Build in a 10 ounce Highball glass. 2. Serve as cold as possible without ice.

Don't sleep on the Brooklyn cocktail! This riff on a Manhattan is a classic that deserves some attention. However, there is a small problem to overcome. A primary ingredient cannot be found here in the US and there is no way to make the original, until now. Uncle Brad gives us a great stand-in recipie, with a Jules riff of course, and teaches us how to make the Amer Picon that made this drink so magical – so stick around for todays history lesson for that recipe.     Brooklyn Cocktail (today's version and most commonly accepted)  Chill a coupe glass  In your mxing glass add:  2 oz Rye whiskey  1 oz Dry vermouth  ¼ oz Maraschino liqueur  ¼ oz China China (unless you've smuggled Amer Picon from France)    Brooklyn recipe, OG style according to David Wondrich  1 ½ oz Straight Rye, 100 proof  1 ½ oz Italian sweet vermouth (Bordiga Rosso)  1/6 oz Amer Picon (see recipe for Amer Boudreau)  1/6 oz Maraschino liqueur   1/3 oz chilled water    Amer Boudreau  3 bottles of Amaro Ramazzotti  7.5 cups orange tincture (see recipe)  9 oz of Stirrings Blood Orange Bitters  750 ml Evian water  Place all ingredients into a contain, stir, and cover.  Allow to sit for 1 week  Filter and bottle  Keep excess refridgerated    Orange Tincture  2 liter ball jars  Fill to 375 ml line with dried orange peel  Add 1 bottle (750 ml) of 100 proof vodka to each jar (1 bottle per jar)  Let sit for 2 months  Strain and filter into storage container or use in Amer Boudreau above      TIP: Kimberwee1 – asked for more tips on making drinks for parties    The Art of Drinking  IG: @theartofdrinkingpodcast     Jules  IG: @join_jules  TikTok: @join_jules   Website: joinjules.com    Brad   IG: @favorite_uncle_brad    This is a Redd Rock Music Podcast  IG: @reddrockmusic  www.reddrockmusic.com Learn more about your ad choices. Visit megaphone.fm/adchoices

In this audio essay, Eric examines mergers and acquisitions in the spirits world, using several case studies to explore how brands rise, fall, or become acquired. The case studies are: The recent acquisition of Picon Aperitif from Diageo by the Campari Group The sale of Blue Coat Gin to Heaven Hill, as part of their acquisition of Samson & Surrey. The acquisition of Faber Distilling (and its facilities) by Millstone Spirits Group At first blush, this might sound like just a bunch of corporate twaddle. But if you dig into the stories behind these headlines, a richer, crisper picture of today's spirits industry begins to emerge. This episode is brought to you by Near Country Provisions. If you live in the Mid-Atlantic and want to enjoy ethically raised (and delicious) meat from local farmers delivered to your door every month, then you need Near Country in your life. Head over to NearCountry.com and enter the code BARCART when you sign up for your subscription to receive 2 free pounds of bacon or ground beef in your first delivery.

The Mother-in-Law Cocktail is a tricky one to discuss. It is a family recipe out of New Orleans, and the ingredients are in great proportions to make it something you store in a bottle. This drink calls for New Orleans staple Peychaud’s Bitters, Angostura, Bitters, Amer Picon, Orange Curacao, simple syrup, maraschino liqueur, and Bourbon. Just short of every booze possible. So, with nothing to go on as far a history of this cocktail we talk about, you guessed it, Mother-in-laws! Join us as we discuss the long-running mother-in-law jokes and stereotypes with roots in Vaudeville and the transition to other entertainment mediums, possibilities of where this trope might have originated, and whether there is any cultural truth behind overbearing mother-in-laws. The recipe is: 1 tsp Peychaud's Bitters 1 tsp Angostura Bitters 1 tsp Amer Picon 0.5 oz orange curacao 0.5 oz simple syrup 0.5 oz maraschino 9 oz bourbon

In the U.S. of today the term liberal has very specific connotations. What did it mean when the Liberal Cocktail was created in the 1890s though? Was the creation a celebration of or jab at late 19th-century liberal ideals? If you had that label, what were you fighting for? Join us as explore the concept of liberalism and its meaning during the early 20th century. We also discuss the Liberal Cocktail, its standout ingredient Amer Picon, and the nearly complete disappearance of both. In the case of the cocktail, we take a look at whether a backlash against liberalism may have been the real cause of its disappearance. The recipe is: ¾ ounce of whiskey ¾ ounce of Italian vermouth 3 dashes of Amer Picon (or Torani Amer) 1 dash of orange bitters

Am eine eines langen Tages habe ich Janine Quandt beim Bar putzen gestört. Herausgekommen ist der CRESENT COCKTAIL, gefunden im Buch DRINKS von Jacob Straub, 1917 * Rührglas, viel kaltes Eis • 30 ml Bourbon Whiskey (Wild Turkey 101) * 30 ml Quinquina Rouge (Cap Corse) * 30 ml Amer Picon * 1 BS Raspberry Syrup • rühren, strain • Tumbler, großes Stück Eis • Orangenzeste --- Ich würde mich freuen, wenn Sie mir eine Bewertung im iTunes Store geben : https://itunes.apple.com/de/podcast/empfehlungen-eines-trinkers-trinkabenteuer-von-und/id1323277650?mt=2 Um Missverständnissen vorzubeugen: Ich trinke gerne. Ich mag den Genuss. Aber: Es gilt für den Genuss von Alkohol, wie bei so vielen Genussmitteln, geniessen Sie moderat ! Alkoholmissbrauch ist gesundheitsgefährdend. Genießen Sie also in Maßen! Empfehlungen eines Trinkers / www.trinken.jrgmyr.net ist eine Produktion von Joerg Meyer • jrgmyr und dem bureau.jrgmyr Impressum und Kontakt: www.trinken.jrgmyr.net/impressum Joerg Meyer • jrgmyr auf Facebook: www.facebook.com/jrgmyr Joerg Meyer • jrgmyr auf instagram: www.instagram.com/jrgmyr

Aus der Bitteren Afrikaner wurde der Bittere Herr Picon. Kaufen Sie Ihn ! PICON AMER - https://www.weinquelle.com/artikel/Picon_Amer_1_0_Liter_8433.html  ( Achtung: es gibt auch Picon Biere und Picon Aperitif a l'Orange!) Einladung zum probieren in der Boilerman Bar ALTES HAFENAMT - Aperitivo Week12.2.2017 bis 15.2.2017 - Tickets: https://www.eventbrite.de/e/aperitivo-im-alten-hafenamt-ein-dubonnet-und-picon-highball-warten-auf-sie-tickets-43068674565 Picon Highball gekühlte Zutaten in Becher vermischen: 4 cl Picon Amer 1 cl D'Arbo Pomegranate 1 cl frischer Zitronensaft 5-6 cl Sodawasser kürz verrühren In Highballglas auf viel kaltes Eis gaben Zitronen und Orangen Zeste "on top" Picon Punch ( Le Lion Style) Shaker, viel kaltes Eis 6 cl Amer Picon 1,5 cl D'arbo Pomegranate Syrup   2 cl frischer Zitronensaft 1 Orangenzeste in den Shaker Shake, strain  Collins Glas mit viel kaltem Eis fill up mit kalten Soda Water, gut verrühren Orangen Zeste "on top" Wollen Sie sich mit mir und anderen Freunden guter Getränke austauschen? Treten Sie der Facebook Gruppe „Empfehlungen eines Trinkers“ bei https://www.facebook.com/groups/EmpfehlungenEinesTrinkers Ich würde mich freuen, wenn Sie mir eine Bewertung im iTunes Store geben : https://itunes.apple.com/de/podcast/empfehlungen-eines-trinkers-trinkabenteuer-von-und/id1323277650?mt=2 Um Missverständnissen vorzubeugen: Ich trinke gerne. Ich mag den Genuss. Aber: Es gilt für den Genuss von Alkohol, wie bei so vielen Genussmitteln, geniessen Sie moderat ! Alkoholmissbrauch ist gesundheitsgefährdend. Genießen Sie also in Maßen! Empfehlungen eines Trinkers / www.trinken.jrgmyr.net ist eine Produktion von Joerg Meyer • jrgmyr und dem bureau.jrgmyr Impressum und Kontakt: www.trinken.jrgmyr.net/impressum Joerg Meyer • jrgmyr auf Facebook: www.facebook.com/jrgmyr Joerg Meyer • jrgmyr auf instagram: www.instagram.com/jrgmyr

Singer and songwriter Juliana Finch is here to talk about musical influencers and Lilith Fair. Along the way, we discuss werecorgis and pug costumes, how Tom Cruise and the Beach Boys can teach you geography, and how we contain multitudes, but still don't have a hairbrush.Signature Cocktail: The DiFrancoA single snowflake is just a drop in the fountain, but avalanches move mountains.2oz bourbon1/2oz dry vermouth1/4oz Amaro Montenegro (or Amer Picon)1/4oz Luxardo maraschino liqueura cherry, for garnishCombine ingredients in a beaker or mixing glass with ice, and stir. Strain into a cocktail glass and garnish with a cherry.Follow Juliana on Twitter at @writeplayrepeat, follow the show at @TheMathOfYou, and my wacky adventures at @lokified. If you'd like to be a guest on the show, send an email to themathofyou@gmail.com. If you like the music on the show, go to bit.ly/TheMathOfYou See acast.com/privacy for privacy and opt-out information.

The Brooklyn is a delicious cousin of the Manhattan cocktail that uses a truly unusual ingredient that is, alas, hard to find. The key ingredient, Amer Picon, is not available in the United States and doesn't exist in it's original strenght and formulation even if you find it in France. However, there are efforts to recreate the original Picon, and the Golden Moon version I found seems to do an admirable job. I'm also providing a link to a recipe, if you want to try making own. The recipe I'm using on this episode is from Ted Haigh's "Vintage Spirits And Forgotten Cocktails" — a much appreciated Christmas gift. 2 ounces rye or Bourbon 3/4 ounce dry vermouth 2 teaspoons (1/3 ounce) Amer Picon 2 teaspons (1/3 ounce) maraschino liqueur Place everything into a mixing glass and stir until thoroughly mixed. Strain into a cocktail glass and garnish with a cherry. Photos by Lisa Denkinger See photo (https://www.instagram.com/p/BOxknEoAFjK/?taken-by=troycocktailing) See photo (https://www.instagram.com/p/BOxkkYmgE_j/?taken-by=troycocktailing) Vintage Spirits And Forgotten Cocktails (https://www.amazon.com/Vintage-Spirits-Forgotten-Cocktails-Alamagoozlum/dp/1592535615/) The story of Amer Picon & a link to make your own (http://professorcocktail.com/ingredients/whatever-happened-to-amer-picon/) Golden Moon Distillery (http://goldenmoondistillery.com/) Rate Cocktailing on iTunes (https://itunes.apple.com/us/podcast/cocktailing/id1084161541) Off to Osaka Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

Golden Moon Amer dit PiconJamie Boudreau on Amer PiconBrooklyn cocktail on WikipediaMoleskine address book (Jake's cocktail recipe book)Cocktailpunk BittersHaus AlpenzAlcohol Professor on the Haus Alpenz line upElisir Novasalus compared to Malort by ChicagoistUnderbergSuppenkuche in San FranciscoPTC taste test on AmazonSuper taster test kit on AmazonAmaro CioCiaro on Difford's GuideBittermens Amère NouvelleTorani Amer at BevMoDIY Amer PiconPicon Bière on PunchNirvana cocktailPicon recipes on Savoy StompHaus Alpenz portfolioServing absintheIcelandic licorice treatsVisit IcelandIcelanders park their babies outsideIcelanders believe in elvesOAK at Fourteenth in BoulderKronan Swedish PunschWhite Chapel in San Francisco

Dangerous Affair1 oz Gold rum.5 oz Jamaican rum, Smith & Cross.5 oz  Creme de Peche.5 oz Sweet vermouth, Carpano Antica Formula.25 oz Campari.25 oz Lemon juice1 ds Bitters, Fee Brothers Lemon Stir all except bitters with ice. Garnish with orange peel. 1 drop of lemon bitters on top. Brooklyn2 oz rye or other whiskey1 oz dry vermouth.25 oz maraschino liqueur.25 oz Amer Picon, or a few dashes Angostura or orange bitters Combine ingredients with ice and stir until well-chilled. Strain into a chilled cocktail glass. Blushing Betty1 oz fresh juice from 1 pink grapefruit1.5 oz bourbon.5 oz simple syrup Fill a cocktail shaker 2/3 full with ice. Add grapefruit juice, bourbon, and simple syrup. Shake vigorously until well chilled, about 20 seconds. Strain into ice-filled rocks glass, garnish with grapefruit wedge if desired. Sweet and Vicious2 Fuji Apple Slices2 oz Rye.5 oz Dry Vermouth.5 oz Amaro Nonino1 tsp Maple Syrup Muddle the apple slices. Add the remaining ingredients and stir with ice. Double strain into a coupe and garnish with an apple fan. Overhead Smash1/2 Strawberry2 Cucumber wheels1.5 oz Tanqueray London Dry Gin.5 oz Bonal Gentiane-Quina.5 oz CArpano Antica Formula Vermouth.75 oz Lemon Juice.25 oz Oregeat.25 oz Ginger syrup1 dash Angostura Bitters1 dash Orange BittersClub SodaGarnish: 1 Cucumber ribbon, 1 mint sprig, and 1 or 2 drops of Angostura Bitters In a shaker muddle the strawberry and cucumber wheels. Add the remaining ingredients (except the club soda) short shake with ice, then strain into a high ball glass filled with ice cubes. Top with club soda. Garnish with the cucumber ribbon and mint sprig, then dash the bitters on the mint. Serve with a straw.

In this episode we take a look at the Brooklyn cocktail, which looks to be the product of Jack Grohusko from the early part of the 20th century. Most cocktails take some wondering and digging and guessing in order to figure out why a bartender gave it a particular name. With the Brooklyn, we go out on a limb here and say that it is probably named after the borough in New York. Sometimes it is not worth overthinking. There is no indication as to why it is called the Brooklyn though. Was this a sister drink of the Manhattan and the Bronx and part of a trend? Was it created in Brooklyn? Or was this another one-off cocktail requested by some random patron that got thrown into a recipe book? With a whole big lack of information on this one, we discuss the gentleman’s trade that was being a bartender in the cocktail era. With many recipe books working as trade manuals of sorts, they often laid out the appropriate behavior for a barman when slinging drinks. Spoiler: There was a lot less chatting and a whole lot more crisp white shirts back in the day. Join us as a dive into another cocktail with an obvious reference, but a mysterious origin. 2 ounces rye or other whiskey1 ounce dry vermouth1/4 ounce maraschino liqueur1/4 ounce Amer Picon

This week on the Speakeasy host Damon Boelte is joined by Rennaissance man Mayur Subbarao. Not only is Subbarao a cocktail afficianado, a bartender, and a spirit crafter at Bittermens, but he also works by day as an environmental lawyer helping with green energy and building. Tune in for a panoramic discussion on extreme bartending, starting DIY cocktail clubs, and one of Damon’s favorite subjects: bitters. Learn how Mayur has been recreating his own bitters such as Amer Picon and bringing back lost flavors to the cocktail world. This episode is sponsored by Whole Foods Market.