Cocktail
Pisco Punch
How to make a Pisco Punch - the historic cocktail from San Francisco with pisco, pineapple and lemon. Fruity, refreshing and full of history.
6 minPrep time
mediumDifficulty
TumblerGlass
1Serving(s)
The Pisco Punch is a historic cocktail from 19th-century San Francisco and is considered one of the early American classics. Peruvian grape brandy meets pineapple and lemon - the result is fruity, refreshing and surprisingly strong.
Instructions
- Add pisco, pineapple juice, lemon juice and sugar syrup to the shaker.
- Fill up with ice cubes.
- Shake vigorously until the shaker frosts.
- Strain into a tumbler with fresh ice.
- Garnish with a piece of pineapple.
Garnish: Pineapple piece
Pro tip: For more depth, infuse the sugar with fresh pineapple pieces and let it steep for a few hours - this makes an aromatic pineapple syrup.
Frequently asked questions
Where does the Pisco Punch come from?
The drink became popular in the 19th century at the Bank Exchange Saloon in San Francisco and is considered a classic of American cocktail history.
What is pisco?
Pisco is a grape brandy from Peru and Chile that tastes aromatic and slightly fruity.
Can I use fresh pineapple juice?
Absolutely - freshly pressed pineapple juice makes the drink noticeably more aromatic than the version from a carton.
Ingredients
- Pisco6 cl
- Pineapple juice3 cl
- Lemon juice2 cl
- Sugar syrup1.5 cl
- Pineapple piece1 piece
- Ice cubesas needed
