This cocktail by Ciaran Wiese, the bar manager at Tucson, Ariz.’s Agustin Kitchen, is an updated version of a Picon Punch.
- 1 1/2 oz Wolfberger Wolfamer Liqueur A L'Orange
- 1/4 oz Pomegranate syrup
- 1/2 oz “Brandy” (3:1 split of cognac and Jamaican rum)
- Club soda
- Garnish: Lemon twist
Add the amer and syrup into a highball glass with ice, top with the soda, and lightly stir.
Float the cognac/rum split on top.
Squeeze a lemon twist, add it to garnish, and serve with a straw.