Native to South America, Pisco is a strong, clear brandy made from grapes. Most famous for the Pisco Sour, it is a great mixer and a nice option to vodka or rum in cocktails. The Pisco Punch was invented in in the late 19th century by Duncan Nicol at the Bank Exchange bar in San Francisco. It is a great summer drink from the golden age of cocktails that is worth a visit and sure to please.
Pisco Punch
In a shaker glass filled with ice add:
- 1 1⁄2 Oz Pisco
- 3⁄4 Oz Fresh Lime Juice
- 3⁄4 Oz Pineapple Syrup
- 1⁄2 Oz Apricot Liqueur (brandy)
- 2 Dashes of Angostura Bitters
Shake and strain into a chilled cocktail saucer. Garnish with a Lime Twist.
Pineapple Gum Syrup Recipe
In a medium sauce pan add:
- 1 cup of water
- 1 cup of sugar
Bring to a boil reduce heat and add:
- 2 cups of fresh cut pineapple (including the juice)
Simmer for 20 minutes or until reduced by 1/3. Remove from heat, cool, strain through a fine sieve pressing out the pulp. Store refrigerated in a sterile glass bottle (will keep 7-10 days).
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