Pisco Punch Recipe

After the Pisco Sour and the Chilcano, the Pisco Punch is one of the most popular Pisco cocktails.

Pisco Punch

The Pisco Punch was created by Duncan Nicol at the Bank Exchange Bar in San Francisco and later met its demise during Prohibition. When Duncan Nicol died soon after, the exact recipe was never to be found.

There are several variations on the Pisco Punch, some using orange juice, others lime juice and pineapple gum syrup. This recipe is for a subtly spiced version of the Pisco Punch with a spiced pineapple syrup which works well to enhance the flavour notes of the Pisco.

Pisco Punch Recipe


  • 60 ml Pisco
  • 20 ml pineapple juice
  • 20 ml fresh lemon juice
  • 20 ml spiced pineapple syrup*

Spiced Pineapple Syrup*

  • 1 cup pineapple juice
  • 1 cup sugar
  • 1 cinnamon stick
  • 3 whole cloves

Glassware: cocktail glass
Garnish: pineapple leaf


In a cocktail shaker, add Pisco, pineapple juice, lemon juice and spiced simple syrup. Add ice and shake hard until cold. Strain in a cocktail glass and garnish with a pineapple leaf or a pineapple wedge.

*To make the spiced pineapple syrup, in a saucepan, add 1 cup pineapple juice, 1 cup sugar, 1 cinnamon stick and 3 whole cloves. Stir and bring to a slow simmer until the sugar has dissolved. Allow to cool then remove spices before using. Store in the fridge in a glass bottle with a tight lid. It keeps for approximately 2 weeks.

Photo by Cocktails & Bars – © Copyright: All rights reserved.

Pisco Punch Recipe was last modified: October 13th, 2017 by Corinne Mossati
Corinne Mossati

Corinne Mossati is the Founder/Editor of Cocktails & Bars and popular online magazine Gourmantic. She is named in the Australian Bartender Magazine Top 100 Most Influential List since 2013, is a member of The World’s 50 Best Bars Academy who judges the World’s 50 Best Bars. She has also judged the Australasian Whisky Awards and various national cocktail competitions. Read the full bio here.