Picon Punch
An orange amaro with grenadine and soda, crowned with brandy. A Basque-American classic.
Built in glass · Highball · Easy · about 2 minutes · about 9% ABV
Ingredients
- 45 ml Amaro (e.g. Montenegro, Nonino)
- 10 ml Grenadine
- 120 ml Soda water
- 15 ml Cognac
- Lemon twist (garnish)
Method
- Ice the glass
- Pour 45 ml Amaro (e.g. Montenegro, Nonino) into the glass
- Pour 10 ml grenadine into the glass
- Pour 120 ml soda water into the glass
- Top with 15 ml cognac
- Garnish
Tip
Traditionally made with Amer Picon.
About the Picon Punch
Picon Punch is the drink of Basque-American communities in Nevada and California, made with the French bitter Amer Picon.
The punch family. Punch is the ancestor of the cocktail. British sailors and East India Company traders were drinking it by the early 1600s, mixing spirit, citrus, sugar, water and spice in big bowls. The name is often traced to a Hindi word for "five", after its five ingredients, though this is debated.
Picon Punch FAQ
What's in a Picon Punch?
45 ml amaro (e.g. montenegro, nonino), 10 ml grenadine, 120 ml soda water, 15 ml cognac, garnished with lemon twist.
How strong is a Picon Punch?
About 9% ABV once mixed with ice, which is 1.5 Australian standard drinks per serve. That is about as strong as a glass of wine or lighter.
Should I shake or stir a Picon Punch?
Neither. Build it straight in the glass over ice, then give it one gentle stir.
What glass do you serve a Picon Punch in?
A highball, about 350 ml. Serve it over ice. No highball? Use any tall, straight-sided glass.
