Picon Punch

Difford’s Guide
Discerning Drinkers (12 ratings)

Glass:

Photographed in a Libbey Highball 9oz

Ingredients:
1 12 oz Amer Picon
14 oz Monin Grenadine Syrup
1 12 oz Thomas Henry Soda Water
12 oz Rémy Martin V.S.O.P. cognac
× 1 1 serving
Read about cocktail measures and measuring

Prepare:

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

How to make:

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

Garnish:

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

Strength & taste guide:

No alcohol
Medium
Boozy
Strength 4/10
Sweet
Medium
Dry/sour
Sweet to sour 7/10

Review:

Bittersweet and herbal, a distinctly French aperitif.

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History:

Thought to have originated at the Noriega Hotel in Bakersfield, California, the Picon Punch has become something of a signature drink of Basque immigrant communities in the USA who have also taken it back to their home region in the French Pyrénées.

Alcohol content:

  • 0.9 standard drinks
  • 10.81% alc./vol. (10.81° proof)
  • 12.2 grams of pure alcohol

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Max Langer’s Avatar Max Langer
18th September at 16:03
Surprisingly effective combination