Pisco Punch
San Francisco's legendary lost cocktail from the 1800s — pisco shaken with pineapple gum syrup, lemon, and a secret blend that made it the most famous drink of the Gold Rush. — Crafted by Blinner with Love
Ingredients
- 2 oz Pisco
- 1 oz Fresh pineapple juice
- 0.8 oz Fresh lemon juice
- 0.8 oz Pineapple gum syrup
- pineapple wedge (garnish) garnish
Pairs With
Pair with Puerto Rican or Filipino seafood ceviche, where the tropical pineapple notes and citrus brightness complement fresh raw fish and shrimp. The drink's sweetness also works beautifully with spiced ham or roasted pork dishes.
Instructions
Add pisco, pineapple juice, lemon juice, and pineapple gum syrup to a shaker with ice
Shake vigorously for 12 to 15 seconds
Double strain into a chilled coupe glass
Garnish with a small pineapple wedge on the rim
Tips
The original recipe from Duncan Nicol's Bank Exchange saloon was a closely guarded secret Pineapple gum syrup (gum arabic and pineapple) gives the signature silky texture — regular pineapple syrup works in a pinch Pisco is an unaged grape brandy — use a Quebranta varietal for the most traditional flavor