Picon Punch recipe

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2 oz Amer Picon® orange bitters
1/2 oz fresh lemon juice
1/2 oz grenadine syrup
soda water

Shake the amer picon, lemon juice and grenadine well with ice and strain into a highball glass filled with ice. Top with soda, garnish with fruit, and serve.





1 commentsadd comments
Amer picon

posted by Bob Larribeau @ 10:08PM, 7/15/06

The basque restaurants in San Francisco do not use lemon juice. They do use a generous lemon peel. The big difference is that they put a brandy float over the top.
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