Picon Punch

Difford's Guide

Serve in a

Highball (max 10oz/300ml)

Photographed in a

Libbey Highball 9oz

Garnish:

Lemon zest twist

How to make:

POUR first 2 ingredients into ice-filled glass. TOP with soda (leaving room for the brandy). Briefly stir and then FLOAT brandy.

1 1/2 fl oz Picon Amer
1/4 fl oz Giffard Grenadine syrup
1 1/2 fl oz Thomas Henry Soda Water
1/2 fl oz Rémy Martin 1738 Cognac
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Review:

Bittersweet and herbal, a distinctly French aperitif.

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.

Nutrition:

There are approximately 186 calories in one serving of Picon Punch.

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Makes a minimum of ... cocktails
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* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.
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