I've seen many recipes for Pisco Punch. It's a San Francisco classic from the gold rush era. Historians like David Wondrich point out that gomme syrup with pineapple is an important ingredient. Other historical recipes point to cocaine as the secret ingredient, so it seems there's a lot of room for variations. I decided to make an instant version--not one that requires soaking the pineapple pieces, but not one so quick that you can just decorate with the pieces either. See what I did below.
- 3 oz. pisco
- 3-5 chunks of pineapple
- 1 tsp. lime juice
- 1 tsp. pineapple syrup (from homemade recipe)
- pineapple spear or leaves
Combine all ingredients in a shaker. Muddle pineapple chunks until they are thoroughly squeezed into the pisco. Add ice and shake vigorously. Double strain, with a cocktail strainer and a mesh screen to catch large pineapple chunks, into a wine goblet full of fresh ice. Garnish with a pineapple spear or leaves.
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Thanks for your interest in my Jolly Bartender project. I will do my best to respond as quickly as possible to your request or comment. If you would like to contact me about bartending for your event or setting up a home bar, write to me at nathanwilkinson04@yahoo.com