Picon Punch
-
Picon Punch
Glass:
Photographed in a Libbey Highball 9oz
| 1 1⁄2 fl oz | Amer Picon |
| 1⁄4 fl oz | Monin Grenadine Syrup |
| 1 1⁄2 fl oz | Soda (club soda) water |
| 1⁄2 fl oz | Cognac (brandy) |
Prepare:
- Select and pre-chill a HIGHBALL (MAX 10OZ/300ML) GLASS.
- Prepare garnish of lemon zest twist.
How to make:
- POUR first 2 ingredients into ice-filled glass.
- TOP with soda and briefly stir.
- FLOAT brandy.
Garnish:
- EXPRESS lemon zest twist over the cocktail and use as garnish.
Strength & taste guide:
No alcohol
Medium
Boozy
Sweet
Medium
Dry/sour
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 209 calories
Alcohol content:
- 0.9 standard drinks
- 10.81% alc./vol. (21.63° 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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