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The first time we came across Amer Picon it was when we read the recipe for the Brooklyn Cocktail in Ted "Dr. Cocktail" Haigh's excellent book, Vintage Spirits & Forgotten Cocktails. At the time, we were more interested in exploring the Brooklyn variations, adored by many and no doubt our favorite class of modern cocktails (drinks like the Red Hook, Greenpoint, Bensonhurst and others). Yet, we never bothered with the Brooklyn, which seems almost absurd at this point. We will get there soon, however.

The problem with the original Brooklyn is the Amer Picon, a bitter orange ingredient from France that is simply unavailable in the US. There are alternatives. Ted Haigh recommends using Torani Amer which may or may not be difficult to find, while David Wondrich recommends subbing Amaro CiaoCiarro and orange bitters. Seattle's Jamie Boudreau even tried whipping up a house-made

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