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Photograph and recipe source: Picon Punch
Picon Punch
A bittersweet and herbal cocktail with Amer Picon, grenadine, brandy, and soda water.
Ingredients
- Amer Picon1 1/2 oz
- Grenadine1/4 oz
- Soda WaterTo Top
- Brandy1/2 oz
- Lemon Peel garnish1
Steps
- Pour Amer Picon and Grenadine into an Coupe Glass over ice and stir briefly.
- Add Soda Water almost to the top, leaving a little room in the glass.
- Float Brandy on top.
- Garnish with a Lemon Peel.
Can you actually make a Picon Punch tonight?
Out of Amer Picon? Bart suggests a substitute from the bottles you already own, then still pours the drink. On this page you only get the general answer.
About the Picon Punch
The Picon Punch is a 19th-century cocktail that originated in France and gained popularity among the Basque communities in California and Nevada. Its centerpiece, Amer Picon, was created in 1837 by Gaëtan Picon as a medicinal tonic made from local herbs, including quinine, cinchona, and gentian.
Amer Picon is no longer widely available in the U.S., so modern versions use substitutions to mimic its herbal and bittersweet flavor. This cocktail combines Amer Picon (or its substitute), grenadine, brandy, and sparkling water, resulting in a refreshing yet complex drink that is both bitter and sweet. The Picon Punch remains a staple in Basque-American culture and a perfect wintertime sipper.
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