Picon Punch

Picon Punch, or simply Picon, is a highball cocktail made with an Amaro liqueur, soda water,[1] grenadine,[1] a splash of lemon, and a bit of brandy[2] floating on top. The drink is identified as Basque,[3] but was created by Basque immigrants in the U.S. and taken back to the Basque region in the Pyrenees. It is popular in Basque restaurants and bars in Boise and southern Idaho, in Bakersfield and rural Northern and Central California,[4][2] and throughout Northern Nevada.

Picon Punch
Picon Punch, served in the traditional custom glass used in Northern Nevada. Santa Fe Hotel, Reno, Nevada.

The traditional liqueur used (Amer Picon) is made in Marseilles, France,[1][5] and is not readily available in the United States, so Torani Amer has come to be the standard liqueur used. Amaro CioCiaro is another acceptable liqueur that can be substituted.

In Northern Nevada, the Picon Punch is served with ice in a custom stemmed glass produced by the Louie Picon Glass Company of Sparks, Nevada.[6] In other regions, the drink is made in a highball or Collins glass filled with ice.

See also

References
  1. Zubiri, N. (2006). A Travel Guide to Basque America: Families, Feasts, and Festivals. Basque (Paperback). University of Nevada Press. p. 112. ISBN 978-0-87417-632-2.
  2. Gold, J. (2000). Counter Intelligence: Where to Eat in the Real Los Angeles. St. Martin's Press. p. 219. ISBN 978-0-312-27634-8.
  3. Douglass, W.A.; Bilbao, J. (2005). Amerikanuak: Basques in the New World. Basque (Paperback). University of Nevada Press. p. 377. ISBN 978-0-87417-625-4.
  4. Haigh, T. (2009). Vintage Spirits and Forgotten Cocktails: From the Alamagoozlum to the Zombie 100 Rediscovered Recipes and the Stories Behind Them. Quarry Books. p. 231. ISBN 978-1-61673-475-6.
  5. Grier, J.; Reamer, D.; Beaumont, S. (2015). Cocktails on Tap: The Art of Mixing Spirits and Beer. ABRAMS. p. 68. ISBN 978-1-61312-779-7.
  6. "Louis' Basque Corner in Reno". Holm Family Cookbook. Retrieved 14 May 2017.

Further reading
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