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 | Cognac VSOP |
Difford's Guide remains free-to-use thanks to the support of the brands in blue above.
Our Comment:
Bittersweet and herbal, a distinctly French aperitif.
About:
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.
Join the Discussion
... comment(s) for Picon Punch
You must log in to your account to make a comment.