Have a highball with a difference when you imbibe a Picon Punch or two.
We’ve all enjoyed a highball, I’m sure. Even if you’re unfamiliar with the term or haven’t heard the word used in polite conversation that often, you’ve more than likely sipped on a few. If you’re still scratching your head, allow me to quickly sum things up.
A highball is a simple alcoholic beverage, usually comprised of a base spirit, like gin or whiskey, that is then mixed with a carbonated mixer, like ginger ale, club soda or tonic water. Sometimes a third element is added to the mix. Take the Rum and Coke, for example. When you squeeze the juice of half a lime into one, it then becomes a Cuba Libre.
Tonight’s cocktail is considered a highball, and a classic one too. The Picon Punch, however, is no standard two-ingredient potion. While it was originally created using the French bitters Amer Picon as the base spirit by Basque immigrants in the late 1800s, it is widely considered a California creation, as it is said to have first appeared in either San Francisco or Bakersfield. The drink soon spread within the Basque communities that settled all throughout the American West, and quickly became a symbol of their culture here.
What is Amer Picon?
At first, I assumed that Amer Picon would turn out to be a liqueur, but alas, I was wrong. Around since the 1800s, Amer Picon is a French bitters, often served as an apéritif in the north of France, usually accompanied by beer. Made from a base of fresh and dried orange peels, the French elixir also features notes of gentian and Cinchona. If you’re living in the U.S.A., good luck finding any Amer Picon, as the French bitters is not widely available here. Torani Amer was created as an American-based alternative, and in 2024, production was moved from France to Reno, Nevada, to ensure a continuous supply of the bitters (now renamed Ferino Amer) in the United States.
Ingredients
- 2 ounces Amer Picon or a suitable substitute like Ferino Amer
- 1/4 ounce grenadine
- 1/2 ounce fresh lemon juice optional, but recommended for balance
- Club soda to top
- 1/2 ounce brandy
- Lemon twist for garnish
Instructions
- Fill a highball glass or a traditional stemmed Picon glass with ice. Add the Amer Picon, grenadine, and lemon juice to the glass.
- Top with club soda, leaving about an inch of space at the top. Gently stir to combine.
- Float the brandy on top of the drink by slowly pouring it over the back of a spoon and garnish with a fresh lemon twist.
Nutrition
What glassware and garnish are used?
As this is considered a highball cocktail, using a highball or collins glass for it would be ideal. Fill whichever you use with ice and garnish with a lemon twist. At the Santa Fe Hotel in Nevada, the Picon Punch is served in special, custom-made stemmed glassware.
Is Amer Picon illegal in the United States?
The French liqueur is not available stateside due to the FDA’s labeling of the calamus root as a carcinogen, which is one of the ingredients used to make the cordial.
Similar cocktails to the Picon Punch
A highball is a favored libation among many a professional drinker. The ease of prep, limited number of ingredients, and bubbly effervescence make them very popular. The presence of club soda often softens the harsh edge some spirits can have, making many boozy concoctions more palatable and enjoyable to sip on. Try out some of these for more of what this kind of tipple can offer.
- Japanese Highball – With some club soda and Japanese whisky, refreshment and relaxation are guaranteed.
- Horsefeather – Whiskey and ginger beer combine in this thirst-quenching sipper.
- Gin & Tonic – The classic combo of a G&T can’t be beat on a hot day.
- Tequila and Ginger Ale – Earthy, spiced and with a satisfying bite.
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