Tonight, I made a small batch of Amer DeHainaut with honey instead of caramelized sugar. (The honey is from Warm Colors Apiary in Deerfield, which is currently on tap at Follow the Honey in Harvard Square.) There was a certain taste, maybe just a feeling, in the Bigallet China China that I tho...
This work in progress amaro is based on Jamie Boudreau's emulation of Amer Picon, called Amer Boudreau. Here's the thing, I have never tasted Amer Picon, and it is quite possible that I never will. Instead, what I am trying to recreate is Bigallet China China, which according to Kindred Cocktai...