Picon Punch
The Picon Punch is a bitter, citrusy highball made with Amer Picon, Grenadine, Soda Water and Brandy. It is built and served in a highball glass, at about 12% ABV.
- Method
- Built
- Glass
- Highball glass
- Served
- Highball
- Strength
- About 12% ABV
- Family
- Highball
- Flavour
- Bitter, citrus
Ingredients
- 45mlAmer Picon
- 7.5mlGrenadine
- 45mlSoda Water
- 15mlBrandy
How to make it
- Fill a highball glass with ice and add the Amer Picon and grenadine.
- Top with soda water and stir briefly.
- Float the brandy on top by pouring it slowly over the back of a spoon.
- Express a lemon twist over the drink and drop it in.
Tip: Fill the glass right to the top with ice so the drink stays cold without watering down fast.
About the Picon Punch
The signature drink of Basque communities in the American West, thought to have started in the Basque boarding houses of California and Nevada, with the Noriega Hotel in Bakersfield often named as its home. Nevada made it the state's official drink in 2025.
Missing something?
- No Amer Picon? Use Ramazzotti (The usual base for homemade Picon; less orange)
- No Amer Picon? Use Amaro Nonino (Softer, with less bitter orange)
- No Grenadine? Use Raspberry Syrup (Berry instead of pomegranate)
- No Brandy? Use Cognac
- No Brandy? Use Pisco (Unaged and more floral)
All swaps for Amer Picon and Brandy
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