CLASSIC · PISCO

Pisco Punch

Name: Pisco Punch
Cuisine: Cocktail
Ingredients: 60 ml Pisco; 22.5 ml Fresh Pineapple Juice; 15 ml Simple Syrup; 15 ml Fresh Lemon Juice; 30 ml Dry White Wine; Whole Cloves

Pisco Punch originated at the Bank Exchange saloon in San Francisco during the Gold Rush era, made famous by barkeeper Duncan Nicol.

Ingredients

Pisco60 ml

Fresh Pineapple Juice22.5 ml

Simple Syrup15 ml

Fresh Lemon Juice15 ml

Dry White Wine30 ml

Whole Cloves

Glassware

Goblet

Chilled.

Method

1
Add the cloves and simple syrup to your shaker and gently muddle for 10–15 seconds to infuse the spice without breaking the cloves apart.
2
Add the pisco, fresh pineapple juice, and fresh lemon juice to the shaker.
3
Fill the shaker with ice and shake vigorously for 12–15 seconds.
4
Double-strain through a fine mesh strainer into a large goblet over fresh ice.
5
Gently pour the dry white wine over the back of a bar spoon to float it on top.
6
Serve immediately without stirring further.

From the Bartender

Pisco Punch originated at the Bank Exchange saloon in San Francisco during the Gold Rush era, made famous by barkeeper Duncan Nicol. The white wine float is a subtle but important finishing touch - it adds effervescence, acidity, and length without diluting the body of the drink.

Rating

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