Picon Punch
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Picon Punch
Serve in a Highball (max 10oz/300ml)
| 1 1⁄2 oz | Amer Picon |
| 1⁄4 oz | Monin Grenadine Syrup |
| 1 1⁄2 oz | Thomas Henry Soda Water |
| 1⁄2 oz | Rémy Martin V.S.O.P. cognac |
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.
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.
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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