Serendipity
Most of yesterday's BevMo purchases were relatively uncommon aperitif wines, bitter digestifs, and other ingredients that I'll probably never drink straight except to try initially. One thing I picked up was Torani Amer, which I've been seeing used in some cocktail recipes lately and it was also in this month's great Imbibe Magazine story on vintage cocktail ingredients. Then today I found that coincidentally, the incredible Eric Felton wrote about the product in the weekend's Wall Street Journal, complete with a Basque cocktail recipe. What a lucky coincidence!
PICON PUNCH
2½ oz Torani Amer (or Amer Picon)
½ oz grenadine
¾ oz brandy
½ oz grenadine
¾ oz brandy
Pour grenadine and Amer over ice in a stemmed goblet and stir. Top with a float of brandy. Rub a twist of lemon around the rim of the glass, and then toss it in.
posted by camper at 10:41 AM
4 Comments:
Glad to see you writing about Picon- My famly is not basque, but hails from Bakersfield, which is California's Basque HQ, and home to the best Picon Punches. (Though NVs are great as well)I have contacted Torani in the past to make clear to them that I will firebomb their HQ if they ever stop making it. I have some of the import Picon from a decade ago, and Torani, and I like them both, but they are quite different. Picon punch to my taste is a little better with a splash of soda, and I also do a little fresh lemon juice and serve it long. Lemon/grenadine proportions depend on which picon you're using, and if your grenadine is homemade. Incredible summer drink!
Thanks Martin!
I'm with Martin -- the punch needs a touch of soda to lighten it up. And definitely homemade grenadine.
Awesome new recipe I found in the Savoy Cocktail Guide:
The Sanctuary Cocktail
2 oz Dubonnet Rouge
1 oz Amer Picon (I used Torani Amer)
1 oz Cointreau
Stir until chilled/strain into a cocktail glass. I garnished with a lemon twist, with a healthy shot of peel oil on the surface.
Delightful!
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