San Francisco’s 15 Romolo is housed in a building erected in 1912, which served as a Basque family restaurant from the 1940s until the 1990s. Neighbors that once frequented the restaurant will stop into 15 Romolo for a Picon Punch, known as “the National drink of the Basques,” which is based on the obscure French orange bitter, Amer Picon. Because Amer Picon is no longer commercially available, bartender Andrew Meltzer created his own version using Ramazzotti amaro, orange curaçao and gentian liqueur.
- 1 1/2 ounce Basque Picon (see Editor's Note)
- 1/4 ounce grenadine
- 1 ounce soda water, chilled
- 1/2 ounce brandy, Spanish
Garnish: lemon twist
- In a small cocktail or Irish coffee glass, combine Picon, grenadine and ice, and stir briefly.
- Top with seltzer and float brandy on top.
- Garnish with a lemon twist.
In an airtight bottle, combine 4 parts Ramazzotti, 2 parts Pierre Ferrand dry curaçao and 1 part Avèze gentian liqueur. Refrigerate until ready to use.