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Picon Punch

Out West, émigrés from Europe's Basque region mix grenadine, bitter liqueur, and brandy.

Scotty Ygoa, owner of the Star Hotel--a Basque restaurant and boardinghouse in Elko, Nevada, that's been around since 1910--pours as many as a hundred Picon punches a night. Take a look at the Basque bartender in action, then try making your own, following his recipe: ice splash of grenadine Amer Picon (a bitter orange French spirit; Torani makes a version called Amer that's available at some bars and restaurants and can be purchased online) brandy lemon twist club soda (optional) Fill a 6.5-ounce glass with ice. Add grenadine. Fill the rest up (90 percent) with Amer Picon. Top glass with half a shot of brandy and a twist of lemon. Serves 1 Variation: Some people cut back on the liqueur, add a shot of club soda, and then add the brandy. For more local food recipes visit: ngm.com/localfoods

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