Pisco Punch

A San Francisco classic. "Tastes like lemonade but with the kick of a steer."

Data

  • Served in cocktail
  • 20% ABV
  • Garnish with Nutmeg zest

Source

Duncan Nicol

Tags

Ingredients

Pisco 6.0cl 2.0oz
Pineapple syrup 3.0cl 1.0oz
Lime juice 1.5cl 0.5oz
Orange juice 1.5cl 0.5oz
Use ounces
Use centiliters

Directions

  1. Mix the Pisco, pineapple simple syrup, lime juice, and orange juice in a shaker.
  2. Add ice and shake for 30 seconds to chill.
  3. Serve strained in a glass with cracked ice and garnish with as much fruit as possible.

Information

The Pisco Punch is considered a classic cocktail, crucial to the history of San Francisco. It was invented by Duncan Nicol at a bar named Bank Exchange at the end of the 19th century, in SF; the original recipe was so potent that one writer of the day wrote it tastes like lemonade but comes back with the kick of a roped steer. The drink gained notoriety thanks to pieces written by travelers including Mark Twain and Harold Ross. In Rudyard Kipling's 1889 epic From Sea to Sea, he immortalized Pisco Punch as being compounded of the shavings of cherub's wings, the glory of a tropical dawn, the red clouds of sunset and the fragments of lost epics by dead masters.

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