Pisco Punch cocktail recipe
Brandy and cognac cocktail, shaken and served without ice. An IBA official cocktail (New Era Drinks).
Ingredients
- 2 oz (60 ml) Pisco
- ¾ oz (22.5 ml) Fresh Pineapple Juice
- ½ oz (15 ml) Simple Syrup
- ½ oz (15 ml) Fresh Lemon Juice
- 1 oz (30 ml) Dry White Wine
- 3 Cloves
Method
- Gently mash the syrup with the cloves.
- Add the pisco, pineapple juice and lemon juice, shake hard with ice, and double strain into a large goblet.
- Add the white wine on top and stir gently.
Glass: Goblet · Garnish: None.
Strength, calories and size
Estimates for one serving: a moderate drink for a cocktail. They depend on your brands, how you measure, and how long you shake or stir. How we work this out.
About the Pisco Punch
Pisco punch is an alcoholic beverage made famous by Duncan Nicol at the Bank Exchange Saloon at the end of the 19th century, in San Francisco, California. The Bank Exchange Saloon was located on the southeast corner of the intersection of Montgomery and Washington Streets, in the Montgomery Block building, where the Transamerica Pyramid now stands.
From Wikipedia, "Pisco punch", licensed CC BY-SA 4.0.
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More new era drinks · Scale for a party · What can I make with what I have?
Source: IBA official recipe for the Pisco Punch. Instructions on this page are written in our own words. Amounts are the IBA's, shown in ounces at 30 ml per ounce.
Recipes: IBA Official Cocktails, rewritten in our own words. Strength and calories are estimates (how we work them out). Drink responsibly.