Picon (apéritif)

Picon is a French apéritif made from a blend of bitter orange, gentian, and cinchona. It is traditionally consumed in the region of Alsace and Lorraine in France. Picon is often used as a flavoring agent in various cocktails and is particularly popular in the preparation of Picon bière, a drink made by adding Picon to beer.

History

Picon was created in 1837 by Gaétan Picon, a Frenchman who developed the recipe while serving in the French Army in Algeria. The original recipe included a base of alcohol, sugar, and caramel, with the addition of bitter orange peels, gentian, and cinchona. The drink was initially intended to be a medicinal tonic to help soldiers combat malaria and other tropical diseases.

Production

The production of Picon involves macerating the bitter orange peels, gentian, and cinchona in alcohol. The mixture is then distilled and blended with caramel and sugar to achieve its distinctive flavor and amber color. The final product has an alcohol content of around 18-21%.

Varieties

There are several varieties of Picon, each with slight variations in flavor and alcohol content:

• Picon Bière: Specifically designed to be mixed with beer.
• Picon Club: A slightly stronger version intended for use in cocktails.
• Picon Amer: A more bitter version, often used in traditional recipes.

Usage

Picon is most commonly used in the preparation of Picon bière, where it is added to beer to enhance its flavor. It is also used in various cocktails, such as the Picon Punch, a popular drink in Basque communities in the United States.

Cultural Significance

Picon holds a special place in the culinary traditions of Alsace and Lorraine. It is often enjoyed as an apéritif before meals and is a staple in many local bars and restaurants.

See also

• Apéritif
• Cocktail
• French cuisine
• Alsace
• Lorraine