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There are a few iconic elements of Basque culture in the United States that are so prevalent in our communities it’s hard to believe they didn’t originate in the Basque Country.

Take Ryan’s Polka, played and danced at nearly every Basque American festival.

Or the sheep wagons of the American West that are lovingly restored and displayed at Basque festivals but would never be found in the Basque Country.

Or maybe the most famous and beloved, the Picon Punch.

I’ve been getting some questions about the Picon Punch on the Basque walking tour of San Francisco. It seems like many of us are curious about the Picon Punch but also mystified as to what it actually is.

So today let’s talk about this favorite Basque American cocktail.

What Is Picon?

Photo: Scout Magazine

To make a Basque American Picon Punch, the traditional first ingredient is Amer Picon. This is a brand of bitters from Marseille, France enjoyed by many Basques from Iparralde.

Amer Picon was invented by an Italian man, Gaétan Picon, who in 1837 served in the French army in Algeria. He used local herbs he found in Algeria to create his own 78-proof liqueur. Amer Picon was born. 

According to the Reno Gazette Journal, Picon remained relatively unknown until the 1870’s when the French government held a contest in search of a liquor to replace absinthe. Amer Picon won the 100,000 franc prize, and the national attention increased sales. By 1885, Amer Picon sold 25 million bottles and spread worldwide.

Around this time, many Basques were immigrating to the United States in search of work, predominantly in the sheepherding industry. They brought the popular Picon with them.

What Is a Picon Punch?

Picon Punch is a Basque American spin on how Picon was drunk in France.

To make this cocktail, Amer Picon is combined with soda water, grenadine, and a splash of brandy on top.

Photo: Tim Nusog

Don’t let the name fool you though. This cocktail isn’t technically a punch at all. Punches are made with fruit juice, often served in bowls at parties. The Picon Punch only includes grenadine and maybe some lemon as a garnish.

Different Basque bars in the American West put their own spin on the Picon Punch. Some leave the grenadine out. Some garnish with a lemon peel. Some are heavier on the brandy than others.

Amer Picon is no longer widely available in the United States since it stopped shipping here in 2000.

So bartenders are forced to make the Picon Punch with a replacement, often Italian liqueur Amaro. However, some bars mix their own Picon alternative.

For example, 15 Romolo in San Francisco serves up 4 parts Ramazzotti, 2 parts Pierre Ferrand dry curaçao and 1 part Avèze gentian liqueur instead of Amer Picon. You can see their full Picon Punch recipe here.

Try a Picon Punch Recipe

According to Liquor.com: “Fill a five-ounce glass with ice to the brim, splash grenadine over the ice and add Torani amer until the glass is two-thirds full. Then add soda water while leaving a little room. Combine grenadine, Torani amer and soda water, and add to the glass before topping with brandy and lemon to finish.” 

Where Was the Picon Punch Invented?

Legend has it that the Picon Punch started at the Basque boardinghouses in San Francisco at the end of the 19th century, although today the drink is ubiquitous in Basque bars across northern Nevada and central California. 

Sometimes the Noriega Hotel in Bakersfield, California gets the credit for inventing it, but I tend to believe the San Francisco story.

Most of the Basque immigrants during the late 1800’s arrived in the American West through San Francisco and travelled inland from there. It makes sense they would have taken the Picon Punch they tried in San Francisco to their final destination Basque communities.

But maybe I’m biased because I’m from San Francisco and lead a Basque walking tour through the city.

I hope this post helped shed some light on this favorite Basque American cocktail.

For me, Picon will always just be one of Aita’s favorites.

CONTINUE READING:

• The Ultimate List of Basque Restaurants in the United States (2019)
• The First Basque Walking Tour of San Francisco
• Honoring Anthony Bourdain, Friend of the Basques