True to its name, the Amer Picon Fizz follows the classic fizz style of shaking and topping with soda, yet here a French bitter aperitif, Amer Picon, takes the place of gin. A hard dry shake whips egg white into a silky foam that rounds the herbal bitterness, grenadine adds a gentle, rosy sweetness, and soda poured slowly down the glass lifts it all into a light, crisp finish. It’s worth shaking one tonight and discovering how soft and approachable a bitter cocktail can be.
Recipe and How to Make It
Ingredients
Recipe no.161
- Amer Picon — 2 oz (60ml)
- Grenadine syrup — 2/3 oz (20ml)
- Egg white — 1
- Soda water — Full
- Full = fill the glass to about 80–90%
7 Recommended Grenadine Syrup brands
Directions
Separate the egg into yolk and white. (The yolk isn’t used in this cocktail.)
Add the Amer Picon, grenadine syrup and egg white to the shaker and mix well, then add ice.
Shake well, then pour into the glass and add ice. (Because the drink contains egg white, shake harder or a little longer than usual.)
Gently fill the glass with soda water so it doesn’t foam up, then stir slowly and lightly, and it’s ready. When mixing carbonated drinks, one or two slow turns of the bar spoon, lifting the ice up and down, is enough to blend everything.
・Technique ｜ Shake & Stir
・Glass ｜ Collins Glass / Tumbler Glass
・ABV ｜ Around 5–6%
・Best Enjoyed ｜ Daytime / Before dinner
・Style ｜ Fizz
About the Amer Picon Fizz
Flavor and Character
The Amer Picon Fizz balances herbal bitterness, gentle sweetness and lively bubbles. Amer Picon, a French bitter made with orange peel, gentian and cinchona, brings depth, while grenadine softens its edges.
Egg white adds a silky, rounded texture and a soft foam, and soda keeps the finish clean and refreshing. At around 5–6% ABV, it’s light enough for a warm afternoon.
I’d suggest it to anyone new to bitter liqueurs, because the foam and sweetness make it wonderfully approachable.
Points, Twists & Food Pairings
Tips for Making It
- Skipping the dry shake (a common mistake) — Many people add ice right away and shake only once. Ice chills the drink before the egg white can whip up, so the foam turns thin and quickly disappears. Shake hard without ice first, then add ice and shake again.
- Use fresh or pasteurized egg whites — Fresh egg whites whip into a finer, more stable foam. This recipe uses raw egg, so if you’d like to avoid risks such as salmonella, we recommend using pasteurized eggs or liquid pasteurized egg whites.
- Pour the soda gently down the side — Pouring soda straight onto the foam breaks it apart. I’d always pour it slowly down the inside of the glass, because the foam then rises to the top and sits like a soft, creamy cap.
Twists
- Lemon Picon Fizz — Add 1/2 oz (15ml) of fresh lemon juice and garnish with a lemon slice. The bright acidity gives it a classic fizz balance, cutting the sweetness and making the orange bitterness even more refreshing.
- Vegan Picon Fizz — Swap the egg white for 3/4 oz (20ml) of aquafaba, the liquid from canned chickpeas. It whips into a similar silky foam, making the drink egg-free with the same smooth texture.
Food Pairings
- Quiche Lorraine — The rich, savory filling of eggs, cream and bacon is balanced by the drink’s bittersweet orange, while the bubbles refresh the palate after each buttery bite.
- Pork rillettes on baguette — These rich, spreadable French classics meet the drink’s herbal bitterness, which cuts through the fat, while grenadine’s sweetness softens the salt.
- Gougères (cheese puffs) — Light, airy cheese pastries echo the drink’s foamy texture, and the nutty cheese flavor pairs beautifully with the orange bitterness, a classic French aperitif match.
