The Picon Punch Recipe
Make The Picon Punch Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Punch Base
Citrus & Sweeteners
Sparkle & Chill
Garnish
Method
Punch Base
- 1
Measure and combine spirits
In a large punch bowl or pitcher, pour 2 cups cognac and 1 cup Picon (or Amer Picon substitute). If using the optional dry aperitif, add 1/2 cup now to round and brighten the flavors.
- 2
Stir gently to combine spirits so they marry before adding juices.
Citrus & Sweeteners
- 3
Juice citrus and sweeten
Add 2 cups fresh orange juice and 1/2 cup fresh lemon juice to the punch bowl. Add 1/2 cup simple syrup and stir well. Taste and adjust: if you prefer sweeter, add up to 2 tablespoons more syrup; if brighter, add a splash more lemon juice.
- 4
Chill the combined mixture in the refrigerator for at least 30 minutes if time allows—this lets the flavors meld and prevents diluting with too much melting ice later.
Sparkle & Chill
- 5
Add ice and soda before serving
Just before serving, add 8 cups of ice to the punch bowl or ladle ice into individual glasses. Pour in 3 cups chilled club soda or sparkling water and stir gently to incorporate fizz without flattening it.
Garnish
- 6
Finish and garnish
Float thin orange and lemon slices on the surface of the punch. Add mint sprigs for aromatics if using. Optionally, dash 6 dashes of Angostura bitters across the top of the punch and stir once to distribute subtle aromatics.
- 7
Ladle into ice-filled glasses, making sure each serving gets a slice of orange and a bit of the punch’s floating garnish. Serve immediately.
