Depending on your drunk, Picon Punch is either the best thing you'll ever have or, in the words of our friend Noble, "ass Coke." It is not for the faint-hearted. It is the raw oyster of drinks, the fastest way to a hangover this side of the Rockies, and it leaves one hell of an aftertaste. It could have only been invented by Basques.
Picons are a rare breed; you will find them in Basque bars in Boise, Nevada, Bakersfield ... and that's about it. Picon is a liqueur made from oranges and some mysterious "flowers." All you really need to know about it is that it is red and tastes a bit like liquid Ricola. Flora Aldazabal at the Basque Center makes the best Picon Punch in Boise, but even she admits that if you want to encounter some serious Picon drinkers you have to venture south to Nevada.
This video is from the Star in Elko, which is where I have had some of the best meals of my life.
Picons used to be made with Amer Picon; depending on whom you talk to, the absence of Amer Picon these days is due to a trade war (you figure that one out) or low profit margins. Picons are now made with the American Torani Picon, but my husband is making his own. It involves steeping orange peels in alcohol for eight months. I don't ask too many questions, but I'll let you know the end result.
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