Picon Punch

Picon Punch

Picon Punch, or simply Picon, is a highball cocktail made with an Amaro liqueur, soda water,[1] grenadine,[1] a splash of lemon, and a bit of brandy[2] floating on top. The drink is identified as Basque,[3] but was created by Basque immigrants in the U.S. and taken back to the Basque region in the Pyrenees. It is popular in Basque Restaurants and Bars in Boise and southern Idaho, in Bakersfield, California,[4][2] and Northern Nevada.

The traditional liqueur used (Amer Picon) is made in Marseilles, France,[1][5] and is not readily available in the United States, so Torani Amer has come to be the standard liqueur used. Amaro CioCiaro is another acceptable liqueur that can be substituted.

The drink is made in a highball or Collins glass filled with ice.

See also

References

  1. 1 2 3 Zubiri, N. (2006). A Travel Guide to Basque America: Families, Feasts, and Festivals. Basque (Paperback). University of Nevada Press. p. 112. ISBN 978-0-87417-632-2.
  2. 1 2 Gold, J. (2000). Counter Intelligence: Where to Eat in the Real Los Angeles. St. Martin's Press. p. 219. ISBN 978-0-312-27634-8.
  3. ↑ Douglass, W.A.; Bilbao, J. (2005). Amerikanuak: Basques in the New World. Basque (Paperback). University of Nevada Press. p. 377. ISBN 978-0-87417-625-4.
  4. ↑ Haigh, T. (2009). Vintage Spirits and Forgotten Cocktails: From the Alamagoozlum to the Zombie 100 Rediscovered Recipes and the Stories Behind Them. Quarry Books. p. 231. ISBN 978-1-61673-475-6.
  5. ↑ Grier, J.; Reamer, D.; Beaumont, S. (2015). Cocktails on Tap: The Art of Mixing Spirits and Beer. ABRAMS. p. 68. ISBN 978-1-61312-779-7.

Further reading

External links

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