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.
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