How to Make a Picon Punch

Born in San Francisco in 1837, the Picon Punch eventually spread across parts of California and northern Nevada throughout the rest of the late 19th century thanks to Basque sheepherders. Originally known as the “Picon Lemonade,” its recipe has stayed about the same—aside from one crucial ingredient: Amer Picon. Due to an import ban on one of the aperitif’s primary ingredients—calamus root—in the 1960s, the original Amer Picon became nearly impossible to find. Thankfully, a San Francisco-based syrup company, Torani, released their 80-proof version of Amer quickly thereafter to take advantage of the cult-like demand of the liqueur.

After traversing through Basque boarding houses and restaurants in Reno, Winnemucca, and Elko, here’s the recipe I gathered:

• In a 5-ounce glass filled to the brim with ice, splash in about .25 ounces of grenadine followed by Torani Amer, filling the glass nearly ⅔ full.
• From here, some bartenders would throw in a topper of club soda (as they do at Louis’ Basque Corner and The Martin) or skip it entirely for a bolder approach (done so at The Star).
• Give it a quick stir to incorporate the ingredients, finishing it with a float of brandy and a twist of lemon.

This cocktail is not for the faint of heart: It was meant to warm the bodies and soothe the souls of sheepherders and cowboys. As they say, “The first two are the Picon, the third is the Punch.”

Enjoy with care.

Chris Leavitt (@NotJustABartender) has spent nearly half his life pursuing a career in hospitality from the point of view behind a bar. He is in constant pursuit of knowledge around his greatest passions: spirits, cocktails, art, design, travel, and people. Chris started his account to not only highlight those passions, but to give his audience perspective into the career and life he’s built over the last 14 years. The hope is that his viewers are inspired to take the time to craft better cocktails for themselves, make informed decisions about the products they use, and see the art in hospitality and social media. Chris is not just a bartender.