Picon Punch

Difford's Guide
User Rating (1 rating)

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 Amer Picon
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:

One serving of Picon Punch contains 186 calories.

Alcohol content:

  • 1.5 standard drinks
  • 18.08% alc./vol. (36.16° proof)
  • 20.3 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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Buy direct from
the_whisky_exchange store logo
£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* 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.
Buy direct from
Difford's Guide
Easy Jigger
Easy Jigger
£10.08 £10.08 exc VAT

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