Pisco Punch
CLASSIC · PISCO

Pisco Punch

A San Francisco Gold Rush–era classic revived for modern palates, this Pisco Punch layers tropical pineapple and bright lemon with the floral grape-driven character of pisco, finished with a whisper of clove spice and a silky dry wine float.

Ingredients
Pisco60 ml
Simple Syrup15 ml
Fresh Lemon Juice15 ml
Dry White Wine30 ml
Whole Cloves
Glassware
Goblet
Chilled.
Flavor
BODYSWEETFRUITACIDHEATSMOKEEARTHBITTER

Clove · Lemon · Pineapple · Rose · Vanilla

Estimated profile

Method
  1. 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. 2

    Add the pisco, fresh pineapple juice, and fresh lemon juice to the shaker.

  3. 3

    Fill the shaker with ice and shake vigorously for 12–15 seconds.

  4. 4

    Double-strain through a fine mesh strainer into a large goblet over fresh ice.

  5. 5

    Gently pour the dry white wine over the back of a bar spoon to float it on top.

  6. 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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