Basque Picon Punch
A bittersweet aperitif of Amer Picon, grenadine, club soda, and a brandy float, served in Basque bars before a boarding-house meal. It's tart, fizzy, and slightly bitter, meant to open the appetite.
- Prep
- 5 min
- Cook
- 0 min
- Total
- 5 min
- Servings
- 1
- Difficulty
- Easy
- Calories
- 210 kcal
Equipment
- •Rocks glass
- •Bar spoon
Nutrition
Per serving, approximate
- Calories
- 210 kcal
- fat
- 0
- carbs
- 18
- protein
- 0
- calories
- 210
Instructions
- 1
Fill a tall rocks glass with ice.
- 2
Pour in the Amer Picon and grenadine.
- 3
Top with club soda. Stir briefly.
- 4
Pour the brandy gently over the back of a spoon so it floats on top.
- 5
Garnish with a lemon twist. Serve with a short straw for stirring.
Chef's tips
Use a tall rocks glass with plenty of ice so the brandy floats cleanly on top. Stir gently right before drinking.
Storage
Best mixed fresh; does not store.
Reheating
Not applicable, served cold.
Common mistakes to avoid
- •Skipping the grenadine, which balances out the bitter flavor
- •Using too little ice, which makes the drink get warm and flat quickly
Serving suggestions
Cooked Basque Picon Punch?
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