Pisco Punch
Pisco Punch is a tropical, fruity and sour drink, with moderate flavor complexity.
Ingredients
- 60 ml pisco
- 30 ml pineapple syrup
- 15 ml pineapple juice
- 20 ml lemon juice
- Ice
- Pineapple slice
Method
- In the shaker, add the pineapple syrup, pineapple juice, lemon juice, and pisco.
- Fill with ice and shake well.
- Strain into a rocks glass with ice.
- Garnish with a pineapple slice thin enough to float in the glass.
FAQ
What is in a Pisco Punch?
A Pisco Punch is made with 60 ml pisco, 30 ml pineapple syrup, 15 ml pineapple juice, 20 ml lemon juice, Ice and Pineapple slice.
When should you serve a Pisco Punch?
A Pisco Punch fits the beach, a party, a hot day, easy prep and a classic.
What is the bartender tip for a Pisco Punch?
The classic uses pineapple gum syrup (pineapple juice, gum arabic, and sugar), which gives it a velvety body. At home, pineapple syrup nails the flavor. Peruvian quebranta pisco is the most common choice; Chilean works too. Duncan Nicol's original recipe from the Bank Exchange died with him in 1926; this is Jim Meehan's (PDT) reconstruction based on David Wondrich. Lemon, not lime: the citrus needs to keep up with the pineapple without turning into a caipirinha.