Tuesday, July 1, 2014

radio call

3/4 Rye (1 1/2 oz Old Overholt)
1/4 Sweet Vermouth (3/4 oz Dolin)
2 dash Pineapple Juice (1/2 oz)
1 dash Picon Bitters (1/4 oz Ramazzotti)

A few Thursdays ago, I opened up Pioneers of Mixing at Elite Bars: 1903-1933 and spotted the Radio Call; the presence of pineapple juice made me think about the pineapple-themed Mixology Monday that was coming up. Moreover, pineapple juice pairs rather well with dark amaro, so I was curious about giving this one a shot. While I do own Amer Picon and Torani Amer, I decided to use the more available Amaro Ramazzotti here. As for the name, much of the standardization of radio call signs for boats to radio stations started around 1912 which falls within the book's era.
The Radio Call began with an herbal rye aroma that came across with an almost almond-like note. Next, a fruity grape sip gave way to rye, caramel, pineapple, and dark orange flavors on the swallow. Overall, the Radio Call appeared like a darker and sweeter Algonquin.

2 comments:

scot said...

I recently obtained a bottle of Picon Club from a friend visiting France. Is this the same as Amer Picon?

frederic said...

Amer Picon comes in 2 varieties, Club which I believe is meant to be mixed with wine and Biere which is often mixed with Czech-style pilsners. Both are Amer Picon (although not the same formulation when this recipe was written -- that was a much higher proof).