Picon Punch is a California drink dating back to the late 19th century that was adopted by Basque American communities across the Western U.S. At Bar Bayonne, beverage director Zac Overman values the drink’s food friendliness and takes it in a spritzy direction by replacing the traditional soda with cava.
Zac Overman’s Picon Punch
Zac Overman | Seattle
Ingredients
Serving: 1
- 1 ounce House Picon (see Editor’s Note)
- 3/4 ounce Armagnac, preferably Pellehaut Reserve
- 1/4 ounce Vinadine (see Editor’s Note)
- 1/2 ounce water
- sparkling wine, to top
Garnish: orange half-wheel
Directions
- Add all of the ingredients, except for the sparkling wine, to a rocks glass over ice.
- Top with sparkling wine, then garnish with an orange half-wheel.
Editor's Note
House Picon
8 ounces Amaro Montenegro
4 ounces Amaro Abano
4 ounces Pierre Ferrand Dry Curaçao
4 ounces water
2 ounces bitter orange peel–infused neutral grain spirit
1/4 ounce orange bitters
Combine all of the ingredients in a nonreactive container. Stir to combine, then bottle.
Vinadine
8 ounces red wine
1 cup white sugar
2 ounces pomegranate molasses
Add all of the ingredients to a small saucepan over medium heat. Simmer, stirring frequently until the sugar is dissolved. Remove from heat, let cool, then bottle and store in the refrigerator.