This recipe is an updated take on Picon Punch, a boozy cocktail traditionally made with an obscure French bitter called Amer Picon. Originally brought to Nevada by Basque immigrants in the late 19th century, the aperitif is no longer exported to the U.S., and has spawned many local replicas as a result. Anamarie Lopategui, co-owner of Ogi Deli in Elko, uses one in her punch— the orange-heavy Amer Depot—and adds a Spanish brandy to highlight the Spanish connection.
Modern Picon Punch
This riff on Picon Punch, a boozy cocktail traditionally made with an obscure French bitter called Amer Picon, calls for a Nevada-made version of the aperitif and a Spanish brandy.
Yield: makes 1 drink
Time:
5 minutes
Ingredients
- ¼ oz. grenadine
- 1½ oz. Amer Depot
- Soda water
- 1 tsp. Spanish brandy, such as Torres 10
- 1 lemon slice, for garnish
Instructions
- In a stemless glass filled with ice, add the grenadine and swirl the glass briefly. Add the Amer Depot, top with soda water, and stir briefly to combine. Carefully pour the brandy on top as a “floater,” garnish with a lemon slice, and serve immediately.
