There seems to be a monastic theme going on with these drinks. I'm not surprised given the use of French aperitifs. The recipe calls for Amer Picon, which is a bitter orange tasting wine. I had to make a little myself (not having the real thing won't matter for small quantities.) I started with soaking orange zest in pino grigio. Then I added triple sec and bitters to get the bitterness and alcohol content a little stronger. It sat for about a day before I used it. Here's what I did with it:
- 2 oz. Dubonnet Rouge
- 1 oz. Amer Picon (My home made recipe)
- 1 oz. Cointreau (I used triple sec)
- lemon peel
Combine all ingredients except lemon peel in a shaker with ice. Shake and strain into a chilled cocktail glass.
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