Produced since 1872 by Bigallet, this Amer Picon-like product is a total revelation.  I first tried it at The Toronto Temperance Society with Andrew Toplack and Robyn and got a hold of a bottle immediately.  It’s made with macerated sweet and bitter orange peel and is phenomenal in a Brooklyn.  It’s not easy to come by, but I found it online in the US at klwines.com.