Picon Punch Recipe

Prepare glass

Chill a highball or Collins glass (8–12 oz) briefly by filling with ice water, then discard. Alternatively, place the glass in the freezer for a few minutes.

Fill the chilled glass about three-quarters full with fresh cubed ice (about 1 cup). If using crushed ice variant, fill to top with crushed ice.

Add Amer Picon (or chosen bitter orange amaro) to the glass: 1.5 oz.

Add brandy to the glass: 0.5 oz. The brandy adds warmth and a traditional touch.

Add fresh lemon juice (0.5 oz) and simple syrup (0.25 oz). If you prefer slightly drier, reduce syrup to 0.125 oz; for sweeter, increase to 0.5 oz.

Stir gently with a bar spoon 6–8 revolutions to combine spirits, citrus, and syrup with the ice without over-diluting.

Top with seltzer (about 3 oz) poured gently down the stirrer or spoon to preserve carbonation.

If using bitters, add a single dash (about 2–3 drops) on top and let it settle.

Garnish with a lemon wheel or a long lemon twist laid on the rim or floated. Optionally add an orange twist for extra aroma.

Serve immediately with a straw or stirrer. Encourage the drinker to stir once more before sipping so the bitter liqueur is evenly distributed through the seltzer.

Substitutions: True Amer Picon is hard to find; Torani Americano, Amaro CioCiaro, or other bitter orange amaro can be used. Adjust quantity to taste, starting with 1–1.5 oz.

Brandy-forward variant: increase brandy to 1 oz and drop simple syrup for a richer profile.

Presentation: Traditional Picon Punch in some basque bars is served with a long lemon peel and more seltzer — adjust seltzer to 4–5 oz for a lighter drink.