First post here, but I'm the proud owner of Picon Biere, Torani Amer and Amaro CioCiaro, the latter two newly acquired, and all of which I've been experimenting with this evening. I've never had the chance to try old-recipe Amer Picon, but I'd be impressed if it was any more pleasant than a 50/50 mix of CioCiaro and Torani Amer. That makes a great aperitif and I'd argue it's better than either drink on its own. I suspect from reading the thread that the original Amer would be somewhat drier though. I can also recommend the Brunswick cocktail, as found on the "cocktail virgin/slut" website and taken from "Pioneers of Mixing at Elite Bars : 1903-1933" - http://cocktailvirgi.../brunswick.html The Brunswick 1.5 oz Cognac 0.75 oz Dry Vermouth 0.25 oz Amer Picon 0.25 oz Benedictine Stir and strain into a cocktail glass. Website version adds a lemon twist, probably an improvement. The Ciociaro/Torani mix is the best substitute for Amer Picon here IMO. It adds a body and warmth to the drink. Picon Biere is a close second. Torani Amer is the worst option in my book - the drink doesn't benefit from the greater dryness and bitterness. For any Amer Picon cocktail my approach will be to use 50/50 Ciociaro and Torani, and just change the ratio according to whether it seems too sweet or too bitter.