Picon Punch, or simply Picon, is a highball cocktail made with an Amaro liqueur, soda water, [1] grenadine, [1] a splash of lemon, and a bit of brandy [2] floating on top. The drink is identified as Basque, [3] but was created by Basque immigrants in the U.S. and taken back to the Basque region in the Pyrenees. It is popular in Basque restaurants and bars in the western USA, particularly southern Idaho, northern and central California, [4] [2] and northern Nevada. In 2025, a bill was proposed [5] and later approved [6] by the Nevada State Legislature designating Picon Punch the official state cocktail.
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The traditional liqueur used (Amer Picon) is made in Marseille, France, [1] [7] and is not readily available in the United States. As a result most bars use a substitute liquor; the most popular is Torani Amer. In 2024, there were shortages of Torani Amer resulting from supply chain interruptions from the COVID-19 pandemic in the United States and a production change, which required recertification by California authorities. During this time, there were shortages in Nevada with several bars and restaurants unable to make Picon Punch or using a different substitute liquor. Rumors appeared about the long term viability of the drink as Torani downplayed the liquor to focus on their flavored syrup business. [8] In 2025, Torani transferred the recipe for Torani Amer to Ferino Distillery in Reno, NV. [9] [10]
In Northern Nevada, the Picon Punch is served with ice in a custom stemmed glass produced by the Louie Picon Glass Company of Sparks. [11] In other regions, the drink is made in a highball or Collins glass filled with ice. At the J.T. Basque Bar and Dining Room in Gardnerville, it is served in a short 4 oz. glass. [12]
