Otto's Picon Recipe

1. Prepare glass

Select a chilled old-fashioned or rocks glass. If desired, fill the glass with one large ice cube to cool while you build the cocktail, then discard that ice before serving or use the same cube as the serving cube.

2. Measure and combine

In a mixing glass combine 1.5 oz Asbach Uralt brandy, 1 tablespoon Czech Fernet, 1 tablespoon walnut liqueur, 0.5 tsp Picon (optional) and 0.25 tsp simple syrup (optional). The small amounts of Picon and syrup are optional adjustments — include them if you prefer a brighter orange note and slightly tempered bitterness.

3. Add ice and stir

Add enough ice to the mixing glass to fill it (about 3 large ice cubes). Stir gently but steadily for 30–40 seconds (about 20–30 full strokes) until the mixture is well chilled and slightly diluted. The goal is a silkily integrated, slightly softened bitter profile.

4. Strain

Strain the chilled cocktail into the prepared old-fashioned glass over one large fresh ice cube (or into the chilled glass without added ice if you prefer neat).

5. Finish and garnish

Express the oils of an orange twist over the surface of the drink by holding the twist over the glass and giving it a quick peel-facing-out snap. Rub the twist around the rim and drop it into the drink as garnish.

6. Serve immediately. Tasting note: the drink is herbaceous and bitter from the Fernet, rounded and nutty from the walnut liqueur, and warm and fruity from the Asbach brandy. Adjust the small Picon and simple-syrup additions in future builds to taste.