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:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/com/recipe/iUYXVesO2qQQQj6p3KE2/fc5102706000f3cfde132e1582a60a.jpg "Pisco Punch")
Pisco Punch
Knocking back a glass of Pisco Punch is a boozy part of San Francisco’s history. This potent cocktail traces back to the 1890s, when a bartender named Duncan Nicol invented it in SF. This recipe, adapted from San Francisco bartender and Small Hand Foods proprietor Jennifer Colliau, is an easy three-ingredient drink to mix: Simply shake pisco, lemon juice, and pineapple gum syrup together and serve with a pineapple wedge if you’re feeling fancy.
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Ingredients
number of servings
1
- 1 bottle pisco
- 10 ounce pineapple gum syrup
- 9 ounce freshly squeezed lemon juice
- ice for serving
- 12 small fresh pineapple wedges for garnish
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Directions
10 min.
1. Step
Combine the pisco, pineapple gum syrup, and lemon juice in a 2-quart container. Refrigerate until chilled, about 3 hours.
2. Step
Before serving, stir to recombine the mixture. Serve over ice and garnish with a pineapple wedge.
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