Pisco Punch
The Gold Rush-era hit of San Francisco.
LevelEasy
MethodShake
GlassRocks
Serves1
Ingredients
- 60 mlPisco
- 45 mlPineapple juice
- 20 mlLime juiceSqueeze it fresh. Bottled juice tastes flat. 1 lime gives about 25 ml.
- 15 mlSugar syrupMake it: stir equal amounts of sugar and hot water until clear. Keeps 2 weeks in the fridge.
Plus ice.
Bar tools
- Jigger
- Shaker
- Strainer
No bar kit? A jar with a lid works as a shaker, and 1 tablespoon is 15 ml.
How to make a Pisco Punch
- Put everything in a shaker with ice.
- Shake for 12 seconds.
- Strain into a glass over fresh ice.
Garnish: Pineapple wedge