Piece of History

Written by Jason Gutierrez

You don’t need boxing gloves if you’re looking for a total knock-out, just swing by Noriega’s and take on the traditional Basque Picon Punch.

Known as the Basque People’s House, Noriega’s, in historic Old Town Kern, has long been mixing up this powerful cocktail that is as much of a staple to Basque cuisine as ox tail and pickled tongue. Made of Amer Picon, grenadine, soda water, a splash of brandy, and garnished with a lemon twist, the Picon Punch is the drink of choice when dining Basque.

Established in 1893, Noriega’s Basque roots have been written in travel and historic publications across the country. Still pinpointed as one of the destination locations to Basque people, Noriega’s co-owner Rochelle Ladd says she enjoys the many different travelers the restaurant and boarding house sees, and loves the culture the establishment retains.

Noriega’s Picon Punch

• 2 oz. Amer Picon
• Soda water
• 1/2 oz. grenadine
• 1/2 oz. brandy
• Lemon peel
• 1/2 oz lemon juice

“I think the Picon Punch is a great example of tradition and the spirit of the Basque people,” she says. “The drink has become wildly popular and sparks interest in Basque culture for those unfamiliar.”

Although the Picon Punch is a staple, it can bend to appease anyone’s taste buds. Ladd says she’s heard the drink ordered with more soda to mellow out the regular tart taste, or ordered with more grenadine to make it sweeter. “I’ve even seen it ordered with no brandy,” she adds. “It’s open to preference but it seems that the traditional drink is what most people are preferring.”

Article appeared in our 27-3 Issue - August 2010