Picon Punch
Ingredients
- 1 1⁄2 oz Amer Picon
- 1⁄4 oz Monin Grenadine Syrup
- 1 1⁄2 oz Thomas Henry Soda Water
- 1⁄2 oz Cognac
Method
Glass:
Photographed in a Libbey Highball 9oz
Prepare:
- Select and pre-chill a HIGHBALL (MAX 10OZ/300ML) GLASS.
- Prepare garnish of lemon zest twist.
Method:
- 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.
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.
Review:
Bittersweet and herbal, a distinctly French aperitif.
