Amer Picon: 11E (alas hard to get in the US). Aperol: $20
These two drinks are about as different from each other as they can be, while still being orange bitters (or at least bitter and orange). Picon is hardly bitter at all, rich, dark and caramely – it’s made to go with blonde beer, which it renders slightly sweet, refreshing and fruity, but it’s most highly prized as a cocktail ingredient in the Brooklyn, Liberal, Picon Punch and others. Since I can get it easily and cheaply I’ve also been mixing it with sparkling wine (for a nice, fruity, orangey sort of kir royale), tonic (curious and delicious) and as the kicker in a martini (not yet perfected). Highly recommended.
Aperol I have so far only tried in the north Italian Spritz (3 parts prosecco, 2 parts Aperol, 1 part soda,slice of orange) – the ubiquitous, radioactive orange drink of Venice in the summertime. It’s delicious, light, intriguing and refreshing – there’s distinct bitterness on the afterpalate but it’s not overpowering or distracting, and nicely balanced by the sweetness. Also highly recommended, although I don’t know how versatile a mixer it truly is.
What Richard is drinking 
September 12, 2012 at 12:15 am
[…] it’s very good for drinking alone and, at 5E, cheap enough to mix (in, for instance, a Spritz). Better that Glenora’s Brut, better than Ackerman, and if not better than Moet, at least […]
April 13, 2014 at 2:00 pm
Very helpful post, but can you suggest any substitutes for Amer Picon since Aperol doesn’t seem to be a good replacement?
April 22, 2014 at 1:25 pm
Hi Dave
I’m finally back at my desk and can reply… I posted this as a separate comment but that might not have alerted you, so I’m repeating it here:
As a substitute for Amer Picon, there’s nothing exactly like it. If you can possibly get it, Amer Lugano might work, but it’s not really any easier to find than Picon.
Possibly try Cynar (not the same but closer than Aperol) or, weirdly, I think an infusion of brandy and bitter orange marmalade might approximate it. There are people who make grain alcohol infusions of oranges, caramel and molasses but honestly I think that’s getting too obsessive.
April 14, 2014 at 4:31 am
Dave – if you can possibly get it, Amer Lugano might be a substitute, but it’s not really any easier to find than Picon.
Possibly try Cynar (not the same but closer than Aperol) or, weirdly, I think an infusion of brandy and bitter orange marmalade might approximate it. There are people who make grain alcohol infusions of oranges, caramel and molasses but honestly I think that’s getting too obsessive.