Amer Picon

When you write a book, it goes through several editing phases. The first is the developmental edit, which happens when you’re sort of on your way there, and your editor wants to see it. (And make sure you haven’t been sitting around watching Netflix all day.) Once that is read, you get pages of suggestions for what you should change, what should be kept, what…

When you write a book, it goes through several editing phases. The first is the developmental edit, which happens when you’re sort of on your way there, and your editor wants to see it. (And make sure you haven’t been sitting around watching Netflix all day.) Once that is read, you get pages of suggestions for what you should change, what should be kept, what needs to be modified, and perhaps suggestions on how to do those things. Then, you go back to work.

The next few steps are more edits, including a pass for grammar and spelling, and someone to check to make sure you said when there is “1 teaspoon of lemon juice” in the ingredient list, that it’s sure to be in the instructions for making the cake or cocktail. When you’re looking at the same words for two years, an errant keystroke or a reviewing a three-hundred-plus-page document filled with digital notes, comments, and directions laid over the text, can have unintended consequences.

Drinking French

Every step of the way, every editor (the main editor…as well as the copy editor, production editor, and proofreader) questioned the same thing in Drinking French: It was about Amer Picon. What would an amer be called in English? Is it Amer Picon or Picon Amer? (Or is that moot, since the most recent bottles now are labeled Picon Bière?). But most of all, the editors were inquiring why was I including a liquor in the book that had an ingredient that wasn’t available in the United States. What was I thinking?

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Bee’s Knees Cocktail

Note: Miko Abouaf and Ian Spink of the micro-distillery Audemus Spirits in France will be my guests today on Instagram Live Apéro Hour. They’ll be joining me live from their distillery in the Cognac region to show us how they distills their fabulous Pink Pepper gin, as well as how to mix up a Bee’s Knees Cocktail with it, and their fig leaf-based Covert liqueur….

Note: Miko Abouaf and Ian Spink of the micro-distillery Audemus Spirits in France will be my guests today on Instagram Live Apéro Hour. They’ll be joining me live from their distillery in the Cognac region to show us how they distills their fabulous Pink Pepper gin, as well as how to mix up a Bee’s Knees Cocktail with it, and their fig leaf-based Covert liqueur. Join us today at 6pm CET (Noon ET, 9am PT) on Instagram. To watch, head to my profile on my IG profile page at that time and when the circle around my profile pic says “Live” click on it to tune in. More info, as well as how to watch in replay later if you miss it, is here.

When doing research for Drinking French, I was on the prowl to find a substitute to Amer Picon, the classic apéritif from France that’s not available in the U.S. While I found some alternatives that were available in America (which I listed in the book) my very favorite was Sepia Amer, made by Audemus Spirits in France. (h/t to Josh of Paris Wine Company for the intro.)

As someone who ran out of organic crunchy peanut butter recently, and can’t watch Schitt’s Creek, I share your pain at not being about to get something you want where you live. But if you come to France, or live in a country that does carry their spirits, such as France, the United Kingdom, Australia, and others, I recommend you pick up a bottle or two.

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