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Picon Punch

Aperitivo/aperitif · Long drinks and highballs

3.8 18 ratings

Ingredients

1 1/2 oz Amer Picon
1/4 oz Grenadine syrup
1 1/2 oz Soda water
1/2 oz Cognac (brandy)

How to make

Serve in a highball (max 10oz/300ml) glass

Prepare

  1. 1 Select and pre-chill a HIGHBALL (MAX 10OZ/300ML) GLASS.
  2. 2 Prepare garnish of lemon zest twist.

Method

  1. 3 POUR first 2 ingredients into ice-filled glass.
  2. 4 TOP with soda and briefly stir.
  3. 5 FLOAT brandy.

Garnish

  1. 6 EXPRESS lemon zest twist over the cocktail and use as garnish.

Flavour profile

10.8% alc./vol. · 0.9 standard drinks

History

Herbal and bittersweet, this is a French aperitif.

The Picon Punch is thought to have originated at the Noriega Hotel in Bakersfield, California. It has become a signature drink for Basque immigrant communities in the USA, who have also reintroduced it to their home region in the French Pyrénées.