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the appetizer:

101 Sangrias & Pitcher Drinks by Kim Haasarud, includes exotic drink ingredients and recipes like Simple Syrup, Fresh Sour, Spanish Sangria, Pimm's Cup and Picon Punch.

Cookbook

 

Picon Punch

Picon Punch

 

Serves 1

Adapted from a recipe in Ted Haigh's book, Vintage Spirits and Forgotten Cocktails, this is a very classy, tasty punch that originated in Bakersfield, California. According to Haigh, the original Amer Picon can no longer be found, but adding a dash of orange bitters brings one very close to the original.

  • 2-1/2 ounces Torani Amer (if this special spirit
         cannot be found at your local liquor store,
         go to www.bevmo.com or www.wineglobe.com)
  • 1 teaspoon grenadine
  • soda water, as needed
  • 1 ounce brandy
  • orange bitters
  • maraschino cherry, for garnish (optional)

Fill a highball glass with ice. Add the Torani Amer and grenadine. Fill with soda water. Top with float of brandy, add a dash of bitters, and garnish with a cherry, if desired.

 
  • from:
    101 Sangrias & Pitcher Drinks
  • by Kim Haasarud
  • Wiley 2008
  • Hardcover; $16.95
  • ISBN-10: 0470169419
  • ISBN-13: 978-0470169419
  • Recipe reprinted by permission.

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This page created July 2008


 


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