Originating sometime during the 1880s in San Francisco, the classic Pisco Punch is a concoction attributed to mixologist Duncan Nicol. However, modernized versions are now resurging in craft cocktail establishments, each adding its own twist to the template.
Ingredientes
- 3 parts transparent pisco
- 1 part sugar or sugar syrup
- 1 part pineapple juice
- 1 part lemon juice
- Ice
Preparation
- Combine pisco, lemon juice, rich simple syrup, and pineapple juice in a cocktail shaker with ice.
- The shaker is vital for achieving the ideal texture.
- Ice is added only to the shaker to chill the cocktail without diluting the flavors.
- Shake vigorously for 30 seconds to achieve the desired chill and blend of flavors.
- Strain the mixture into a chilled coupe glass.
- Garnish with a pineapple wedge and enjoy.
Glassware
Coupe glass
