Wednesday, September 1, 2021

The Picon Punch Cocktail

The Picon Punch Cocktail

This Basque-inspired drink delivers sparkling flavor

As summer wanes, we’re looking for drinks that can ease us into autumn.

Enter the Picon Punch, an afternoon cooler that works equally well as a predinner drink. Its flavor is bracing, with lively orange undertones.

The Picon Punch is not a particularly well-known drink, which makes it a fun choice for introducing to friends.

Because that’s what friends do.

The Picon Punch Cocktail

Recipe: The Picon Punch Cocktail

The Picon Punch probably originated with the Basque immigrant population in the US (more on that in the Notes). It combines Amer Picon liqueur, grenadine, and sparkling water, then tops it with a brandy float

Punches that include alcohol almost always incorporate fruit juice – so technically this isn’t a “punch.” But what’s in a name?

Our favorite recipe for this drink is from Ted Haigh’s Vintage Spirits and Forgotten Cocktails.

This recipe takes about 5 minutes to make and serves 1.

Ingredients

  • 2½ ounces Amer Picon (or substitute; see Notes)
  • 1 teaspoon grenadine (preferably homemade), or more to taste
  • sparkling water to taste (we suggest 1½ to 3 ounces; see Notes)
  • ½ ounce brandy or cognac float (you can skip this, but it does add flavor)
  • garnish of a lemon or orange twist or peel (optional; lemon is more popular, but we like orange)

Procedure 

  1. Build this cocktail in a serving glass: Fill a rocks glass with ice. Add the Amer Picon and grenadine, then top with sparkling water. 
  2. Stir briefly to mix, then add the brandy float. Garnish, if you wish, and serve.

The Picon Punch Cocktail

Notes

  • You could use crushed ice for this drink, though we generally just use regular ice cubes.
  • What serving glass to use for this drink? We like a rocks-style glass, but a tall glass works too. You might sometimes see this cocktail served in a stemmed goblet. 
  • How much sparkling water to use? Really, that’s up to you. We recommend starting with 1½ ounces, then adding more if your taste buds demand it. We’ve seen recipes that add as much as 4 ounces of sparkling water. Too much, we think, but that might suit you.
  • Grenadine is a mix of pomegranate juice and sugar. Sometimes it also contains orange blossom water and/or pomegranate molasses. It’s easy to make your own – see our recipe for Homemade Grenadine. Most of the commercial stuff is just colored sugar water that also contains a bunch of chemicals.
  • How much grenadine to use? It depends on how sweet you prefer the drink to be. We suggest starting with a teaspoon, then adding more if you like.
  • Amer Picon is a French liqueur with bitter (but seductive) flavor. It was unavailable in the US for many years. Amer Picon is back on the US market now, although with a different formula (so the flavor isn’t the same as the original). 
  • It’s still hard to find Amer Picon in the US, but there are some good substitutes available. We like Bigallet China-China Amer. In the western US, Torani Amer is widely available. For a more detailed discussion of Amer Picon, see our post on the Brooklyn Cocktail.
  • Our recipe specifies 2½ ounces of Amer Picon (or substitute), which is a substantial amount. Some recipes call for less – about 1½ ounces. We don’t think the flavor is quite as good with the lesser amount, but you may disagree.
  • The Picon Punch most likely originated in San Francisco during the 19th century, probably created by Basque immigrants to the US. It’s a very popular drink among Basque communities in the US – particularly in central California, but also in Nevada and Idaho. We first learned about this drink years ago on a visit to Louis’ Basque Corner restaurant in Reno, Nevada.
  • This drink is so popular among the Basque community in the US that they reportedly have exported it back to the Basque regions of Spain. That’s something we hope to research one of these days.

The Picon Punch Cocktail
 Punch Drunk

“I’m basquing in the glory of this drink,” said Mrs. Kitchen Riffs. “Smooth but piquant, you might say.”

“Some people pronounce it Pecan Punch,” I said.

“After a couple of these, I can see how you might forget your elocution lessons,” said Mrs K R.

“Of course, being sophisticated myself, I know that in French this would be pronounced Peek-own Punch,” I said.

“You’re trying to punch above your weight,” said Mrs K R. “Is that a good idea?”

Mrs K R pulls no punches. 

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48 comments:

Angie's Recipes said...

What a glorious cocktail! I love the golden colour and gorgeous photos, John.

Terry at Blue Kitchen said...

I love that your cocktails almost always come with a side of mixology history. A great story and a delicious-sounding drink, John!

Kitchen Riffs said...

Hi Angie, you should taste this -- terrific flavor, too. :-) Thanks for the comment.

Kitchen Riffs said...

Hi Terry, although we certainly enjoy the cocktails, it's the history that got us into drinking them. We used to be winos (still are!) but now we really appreciate mixed drinks. :-) Thanks for the comment.

Gerlinde de Broekert said...

I used to go to a Basque restaurant in San Francisco, if I ever go back I will order your cocktail. Prost!

Kitchen Riffs said...

Hi Gerlinde, do! You'll like. :-) Thanks for the comment.

Pam said...

What a tasty beauty! Excellent photos.

Kitchen Riffs said...

Hi Pam, it's a good one. :-) Thanks for the comment.

Anne in the kitchen said...

Well, I suppose I am going to have to do a Basque themed meal soon. Though, honestly the only Basque food I ever make is Basque cake. Cocktail and cake__now I need to research some entrees and I will be good to go.
BTW We had the rum juleps for our non-beach beach night and they were a huge hit.

Kitchen Riffs said...

Hi Anne, a Basque meal sounds delightful. Glad you enjoyed the rum juleps -- bet you'd like this one, too. :-) Thanks for the comment.

Mae Travels said...

"The Basque History of the World" by Mark Kurlansky is a book I've been meaning to reread. I sort of think this drink didn't make it into the book, though. I remember going to a very informal Basque restaurant in San Francsico that had big tables with benches, and served one menu to all comers. I suspect this drink didn't make it into that restaurant either.

best... mae at maefood.blogspot.com

Kitchen Riffs said...

Hi Mae, a lot of Basque restaurants are like that! Although I'd be surprised if a California Basque restaurant didn't serve this drink. Research is needed. :-) Thanks for the comment.

Abbe@This is How I Cook said...

"Because that's what friends do." I just wish you lived closer John!

Kitchen Riffs said...

Hi Abbe, that would be fun! :-) Thanks for the comment.

savorthebest said...

Great drink for the fall weather

Kitchen Riffs said...

Hi Pat and Dahn, its flavor is really appropriate for this time of the year! :-) Thanks for the comment.

Bernadette said...

This looks like an amazing drink but what does Amer Picon taste like?

Kitchen Riffs said...

Hi Bernadetter, Amer Picon is a somewhat bitter liqueur flavored with botanicals. Orange is the most notable flavor, but its one of several. Thanks for the comment.

mjskit said...

I was just about to ask the same question that Bernadette asked. So a bitter - sweet orange flavor? Sounds interesting and such an easy drink to made. It does sound like the perfect drink to welcome the fall.

Kitchen Riffs said...

Hi MJ, "amer" means "bitter" in French, so it's definitely on the bitter side (adding grenadine sweetens it up). And orange is probably the most distinguishable flavor. Amer Picon is good stuff, as is this drink. :-) Thanks for the comment.

Sippity Sup said...

Well if it's half as tasty as it is beautiful it certainly a winner. GREG

Kitchen Riffs said...

Hi Greg, definitely a winner. :-) Thanks for the comment.

Ben | Havocinthekitchen said...

I haven't heard of Picon Punch, but oh man it looks terrific! Beautiful colour and flavours, and I love how you played with light, too.

Kitchen Riffs said...

Hi Ben, it's a great drink -- wonderful flavor. :-) Thanks for the comment.

Pimenta Mais Doce said...

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Kitchen Riffs said...

Hi PMD, welcome! And thanks for your comment.

Eva Taylor said...

Your liquor cabinet must be packed with interesting libations from all over the world! The lemon garnish looks beautiful and I just love the colour of this cocktail! Cheers!
Eva http://kitcheninspirations.wordpress.com/

Kitchen Riffs said...

Hi Eva, we have way too much stuff in our liquor cabinet. It's fun, though. :-) Thanks for the comment.

Jeff the Chef said...

I've never had Amer Picon. It sounds intreguing!

Kitchen Riffs said...

Hi Jeff, it's good stuff -- and we've used it for a bunch of cocktails (all the ones we list at the end of the post use it). Thanks for the comment.

Food Gal said...

Amer Picon is a new one to me. But I love that bitter edge to cocktails. And I adore anything that has to do with Spain. Sounds like I need to make this drink pronto to enjoy. ;)

Kitchen Riffs said...

Hi Carolyn, this is a good one. And since it originated in San Francisco, you should be able to find good local versions. :-) Thanks for the comment.

Karen (Back Road Journal) said...

All of your drinks not only sound worth trying but the beautiful photos only make me want to search out the Amer Picon.

Kitchen Riffs said...

Hi Karen, Amer Picon has a lovely flavor, and this drink really showcases it. Definitely worth seeking out! :-) Thanks for the comment.

Liz That Skinny Chick Can Bake said...

Gorgeous!! Your orange "twists" are always impeccable!!! And I bet this tastes as good as it looks.

Kitchen Riffs said...

Hi Liz, this is really a wonderful drink, SO good. :-) Thanks for the comment.

Cocoa and Lavender said...

Great cocktail! And it IS punch because grenadine is a fruit, right?

Kitchen Riffs said...

Hi David, LOL, right you are about the grenadine! :-) Thanks for the comment.

lisa is cooking said...

That orange peel garnish is lovely. I'm going to keep an eye out for Amer Picon. Can't wait to try this!

Kitchen Riffs said...

Hi Lisa, this is an excellent drink -- enjoy! :-) Thanks for the comment.

Raymund said...

As usual that looks glorious. First time I heard of Amer Picon though, after googling, I think I would love this one. I love bitter sweet oranges

Kitchen Riffs said...

Hi Raymund, Amer Picon -- or one of the substitutes -- is good stuff. As is this drink. :-) Thanks for the comment.

Healthy World Cuisine said...

Thanks for introducing us again to a new drink. Looks like an essential fall drink with bold flavors. Would love that dark rich slow sipping cocktail after a long photo shoot.

Kitchen Riffs said...

Hi Bobbi, you might want to do a long photo shoot just so you could reward yourself with one of these at the end. :-) Thanks for the comment.

Laura Dembowski said...

Friends always introduce friends to new and exciting cocktails and spirits. I'm glad you introduced me to this one :)

Kitchen Riffs said...

Hi Laura, always happy to introduce friends to new drinks. :-) Thanks for the comment.

Debra Eliotseats said...

Love the presentation. I always learn something new from your cocktail posts!

Kitchen Riffs said...

Hi Debra, this is a wonderful drink -- terrific flavor. :-) Thanks for the comment.