Picon Punch
From The Webtender Wiki
(Difference between revisions)
| Line 6: | Line 6: | ||
*1 tsp [[grenadine]] | *1 tsp [[grenadine]] | ||
*Soda water | *Soda water | ||
| − | *1 oz [[brandy]] | + | *1 oz [[brandy]] (optional) |
| − | In a collins glass filled with ice, add first two ingredients. Then fill with soda water, and float brandy. Garnish with twist. | + | In a collins glass filled with ice, add first two ingredients. Then fill with soda water, and float brandy if desired. Garnish with twist. |
==Variations== | ==Variations== | ||
| Line 21: | Line 21: | ||
Stir first three ingredients with ice and strain into ice-filled goblet. Top with seltzer. Garnish with twist. | Stir first three ingredients with ice and strain into ice-filled goblet. Top with seltzer. Garnish with twist. | ||
| − | [[Category:Recipes | + | [[Category:Recipes]][[Category:Classics]] |
Latest revision as of 05:40, 5 May 2010
Classic cocktail made with Amer Picon. A popular drink in Basque country, as well as in Bakersfield, California, where there are numerous people of Basque extraction.
[edit] Recipe
- 2 1/2 oz Amer Picon
- 1 tsp grenadine
- Soda water
- 1 oz brandy (optional)
In a collins glass filled with ice, add first two ingredients. Then fill with soda water, and float brandy if desired. Garnish with twist.
[edit] Variations
[edit] Bartender's Guide by Trader Vic
- 2 oz. Amer Picon
- 1 tsp. grenadine
- 1 dash lemon juice
- seltzer
Stir first three ingredients with ice and strain into ice-filled goblet. Top with seltzer. Garnish with twist.
