Pisco Punch
Brandy · Coupe
San Francisco's 1870s Bank Exchange invention, built on Peruvian pisco — pineapple gum syrup, lime, and a rumored secret ingredient now agreed to be a touch of distilled water. Mark Twain drank it.
| Glass | Coupe |
| Garnish | None |
| ABV | 20% |
| Category | international |
| Flavor | tropical, citrus, peruvian, historic |
Ingredients
- Peruvian Pisco2 oz
- Fresh Pineapple Chunks3 pieces
- Pineapple Gum Syrup0.5 oz
- Fresh Lime Juice0.5 oz
- Pineapple Wedge1 piece
- Maraschino Cherry1 piece
Method
- Muddle pineapple chunks with gum syrup in shaker
- Add pisco and lime juice, fill with ice
- Shake hard and double strain into chilled coupe
- Garnish with pineapple wedge and cherry
Pro Tips
- Pisco Portón or Macchu Pisco — the bright, clean style that the original used.
- Let the pineapple muddle 5 minutes before shaking; the juice needs to express.
- The secret ingredient for a hundred years was rumored to be cocaine; it's actually just distilled water. Mark Twain would weep.