Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Edit History

JPG4040

JPG4040

I made a rum-based version of Amer Picon using Jamie Boudreau’s recipe, but rather than using 100 proof vodka to make the orange tincture, I substituted a blend of 75% Flor de Cana Anejo Oro 4 and 25% El Dorado 151. The shot glass in the picture below shows the color of the finished product (and the ghetto fabulous storage vessel - an old Benedictine bottle labelled with a sticker and Sharpie).

 

The cocktail is a riff on the Nirvana cocktail that utilized Amer Boudreau. I wanted to tikify it with my Ron Picon, so I substituted rum and falernum for the rye and Benedictine. At 98 proof, the Scarlet Ibis retains the punch of the Rittenhouse from the original and the falernum adds a nice ginger note on the nose and in the swallow.

 

2.00oz Scarlet Ibis Rum
1.00oz Ron Picon
0.25oz Falernum
0.25oz Luxardo Maraschino

 

Stir with ice and strain into cocktail glass. Express an orange twist over the drink and discard. Garnish with a housemade maraschino cherry.

 

Cheers!

ShangriLaRonPicon.jpg

JPG4040

JPG4040

I made a rum-based version of Amer Picon using Jamie Boudreau’s recipe, but rather than using 100 proof vodka to make the orange tincture, I substituted a blend of 75% Flor de Cana Anejo Oro 4 and 25% El Dorado 151. The shot glass in the picture below shows the color of the finished product (and the ghetto fabulous storage vessel - an old Benedictine bottle labelled with a sticker and Sharpie).

 

The cocktail is a riff on the Nirvana cocktail that utilized Amer Boudreau. I wanted to tikify it with my Picon, so I substituted rum and falernum for the rye and Benedictine. At 98 proof, the Scarlet Ibis retains the punch of the Rittenhouse from the original and the falernum adds a nice ginger note on the nose and in the swallow.

 

2.00oz Scarlet Ibis Rum
1.00oz Ron Picon
0.25oz Falernum
0.25oz Luxardo Maraschino

 

Stir with ice and strain into cocktail glass. Express an orange twist over the drink and discard. Garnish with a housemade maraschino cherry.

 

Cheers!

ShangriLaRonPicon.jpg

JPG4040

JPG4040

I made a rum-based version of Amer Picon using Jamie Boudreau’s recipe, but rather than using 100 proof vodka to make the orange tincture, I substituted a blend of 75% Flor de Cana Anejo Oro 4 and 25% El Dorado 151. The shot glass in the picture below shows the color of finished product.

 

The cocktail is a riff on the Nirvana cocktail that utilized Amer Boudreau. I wanted to tikify it with my Picon, so I substituted rum and falernum for the rye and Benedictine. At 98 proof, the Scarlet Ibis retains the punch of the Rittenhouse from the original and the falernum adds a nice ginger note on the nose and in the swallow.

 

2.00oz Scarlet Ibis Rum
1.00oz Ron Picon
0.25oz Falernum
0.25oz Luxardo Maraschino

 

Stir with ice and strain into cocktail glass. Express an orange twist over the drink and discard. Garnish with a housemade maraschino cherry.

 

Cheers!

ShangriLaRonPicon.jpg

JPG4040

JPG4040

I made a rum-based version of Amer Picon using Jamie Boudreau’s recipe but rather than using 100 proof vodka to make the orange tincture, I substituted a blend of 75% Flor de Cana Anejo Oro 4 and 25% El Dorado 151. The shot glass in the picture below shows the color of finished product.

 

The cocktail is a riff on the Nirvana cocktail that utilized Amer Boudreau. I wanted to tikify it with my Picon, so I substituted rum and falernum for the rye and Benedictine. At 98 proof, the Scarlet Ibis retains the punch of the Rittenhouse from the original and the falernum adds a nice ginger note on the nose and in the swallow.

 

2.00oz Scarlet Ibis Rum
1.00oz Ron Picon
0.25oz Falernum
0.25oz Luxardo Maraschino

 

Stir with ice and strain into cocktail glass. Express an orange twist over the drink and discard. Garnish with a housemade maraschino cherry.

 

Cheers!

ShangriLaRonPicon.jpg

  • Recently Browsing   0 members

    No registered users viewing this page.

×