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 |
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
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.
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