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The Picon Punch is the classic Basque-American saloon drink, still a staple in the sheep-ranching towns of Nevada and California where Basque immigrants settled generations ago. Amer Picon carries the show here, bittersweet, orange-forward, and assertive enough to stand up to the soda water without disappearing. A splash of grenadine adds a touch of color and sweetness, and the whole thing is built long over ice rather than shaken or stirred.
It’s traditionally served with a float of brandy on top, though the base recipe here keeps things simple. If you’ve had one before, you know it sneaks up on you; if you haven’t, it’s worth trying somewhere that still pours it the old way.
Glass: Highball glass | Strength: Medium | Serves: 1 | Prep Time: 3 minutes
Bartender’s tip: Build this one over ice in the glass rather than shaking it, shaking mutes the soda’s fizz and changes the texture. Add the soda last and stir gently just once or twice to keep the carbonation.
Steps
- Shake the amer picon, lemon juice and grenadine well with ice and strain into a highball glass filled with ice.
- Top with soda, garnish with fruit, and serve.
