Cocktail & Other Recipes By Spirit Cognac & Other Brandy Cocktails

Picon Punch

Image: Tim Nusog

This 19th-century sipper hails from Marseilles, France, by way of Bakersfield, Calif., where it was mixed regularly for the local Basque population. The main ingredient, a bitter French digestif called Amer Picon, is no longer commercially available in the U.S. But that didn’t stop the bar team at San Francisco’s 15 Romolo, whose recipe substitutes a trio of Italian amari to fill in the drink’s intense herbal character.

This recipe originally appeared as part of “Picon Punch Is the Winter Drink You Never Knew You Needed.”

Ingredients

  • 1 1/2 oz Amer Picon*
  • 1/4 oz Grenadine*
  • Soda water, to top
  • 1/2 oz Brandy
  • Garnish: Lemon peel

Steps

  1. Pour the Amer Picon and grenadine into a Georgian Irish Coffee glass over ice and stir briefly.

  2. Fill almost to top with the soda water.

  3. Float the brandy on top.

  4. Garnish with a lemon peel.

  5. *Amer Picon: Because it’s not available in the U.S., as a substitute, combine 2 parts Ramazzotti amaro, 2 parts dry curaçao and 1 part gentian liqueur in an airtight bottle and shake. Refrigerate until ready to use.