True to its name, “amer” means “bitter” in French, yet the Amer Picon Highball glows a sunset red and drinks as easily as soda, and its bitter base traces back to 1837 in Algeria, where Gaétan Picon first created it. Bittersweet orange peel, gentian and cinchona meet 2 tsp of grenadine, and a gentle top of soda stirred just once or twice turns the bitterness bright and refreshing. It’s worth pouring one tonight as your first step into the world of French bitters.
Recipe and How to Make It
Ingredients
Recipe no.160
- Amer Picon — 1 + 1/2 oz (45ml)
- Grenadine syrup — 2 tsp
- Soda water — Full
- 1 tsp = one bar spoon
- Full = fill the glass to about 80–90%
7 Recommended Grenadine Syrup brands
Directions
Chill the soda water in advance.
Add ice to the glass, then add the Amer Picon and grenadine syrup.
Storage note — Keep the bottle in the fridge after opening. At room temperature, oxidation slowly fades its fresh citrus aroma and changes the bitterness.
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 ｜ Stir
・Glass ｜ Collins Glass / Tumbler Glass
・ABV ｜ Around 4–5%
・Best Enjoyed ｜ Daytime / Before dinner
・Style ｜ Highball
About the Amer Picon Highball
Flavor and Character
Amer Picon is a French bitter aperitif created in 1837 by Gaétan Picon while serving in Algeria. Made with orange peel, gentian and cinchona, it later became a beloved bistro favorite across France.
In this highball, bittersweet orange meets grenadine’s gentle sweetness, and soda lifts everything into a crisp, sunset-red drink. At around 4–5% ABV, it’s light, refreshing and pairs easily with food.
I’d recommend it as a first step into the world of bitters, because the grenadine makes that bitterness easy to love.
Points, Twists & Food Pairings
Tips for Making It
- Pouring the grenadine in last (a common mistake) — Many people add grenadine on top after the soda. Grenadine is heavy and sinks straight to the bottom, leaving the top bitter and the last sips syrupy. Add it with the Amer Picon first, then stir gently from the bottom up.
- Use a real pomegranate grenadine — Grenadine made from real pomegranate has a gentle tartness that balances the orange bitterness. It also gives the drink its vivid, sunset-red color, while artificial versions can taste flat and overly sweet.
- Know your substitute — Amer Picon can be hard to find outside France. I’d reach for an orange-forward bitter amaro, such as Amaro CioCiaro, because its bittersweet orange profile comes closest to the original.
Twists
- Picon Punch — Add a float of brandy and finish with a lemon peel. This Basque-American classic, still loved in Nevada and California, gives the highball a richer, warmer depth with a bright citrus lift.
- Berry Mint Picon Highball — Gently muddle a few raspberries in the glass, then build the drink and garnish with fresh mint. The juicy berries deepen the red color, and the mint adds a cool, fresh aroma.
Food Pairings
- Charcuterie board — Salty cured meats like saucisson and ham are softened by the grenadine’s sweetness, while the orange bitterness cuts through the fat, a classic French aperitif match.
- Moules-frites — Mussels and fries are a staple of northern France, where Picon is beloved. The bubbles refresh the palate, and the bitterness balances the rich, buttery broth and salty fries.
- Marinated olives — The olives’ briny, herby flavor meets the drink’s bittersweet orange, and the bubbles keep each bite light, making this an easy, timeless aperitif pairing.
Reference Video
- This video shows an Amer Picon Soda.
- Reference Video ｜ barsmokesalt Channel Home
