Basque Punch Recipe
our homage to the northern Nevada classic Picon Punch showcasing Depot Amer and Churchill Vineyards Brandy
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Ingredients
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Cocktail
Garnish
Method
Cocktail
Build and mix
Chill a highball or Collins glass by filling it with ice and setting aside while you prepare the drink.
Discard the ice from the glass and fill it with fresh cubed ice (about 1 cup).
In a mixing glass or shaker without ice, add Depot Amer (1.5 tbs), Churchill Vineyards brandy (1.5 oz), dry curaçao (0.5 tbs), fresh lemon juice (0.5 oz), and simple syrup (0.25 oz).
Stir the mixture with a bar spoon for about 15–20 seconds to combine and slightly chill. (If you prefer a slightly more diluted, colder drink, add ice to the mixing glass and stir 10–15 seconds, then strain into the serving glass over fresh ice.)
Strain the mixed cocktail into the prepared glass over the fresh ice.
Top the cocktail with approximately 2 oz of club soda. Give one gentle stir to integrate the soda without losing carbonation.
Garnish & Finish
Float a maraschino cherry on top and garnish with a lemon wheel on the rim or floated. Optionally express a lemon peel over the drink before adding the wheel to release oils for additional aromatics.
Serve immediately with a short straw. Recommend guests sip slowly to appreciate the bitters, brandy, and citrus interplay.