Pisco Punch
Pisco, pineapple and lemon. The famous drink of 1890s San Francisco.
Shaken · Rocks glass · Medium · about 3 minutes · about 15% ABV
Ingredients
- 60 ml Pisco
- 30 ml Pineapple juice
- 22.5 ml Fresh lemon juice
- 15 ml Sugar syrup
- Pineapple wedge (garnish)
Method
- Pour 60 ml pisco into the shaker
- Pour 30 ml pineapple juice into the shaker
- Add 22.5 ml fresh lemon juice
- Pour 15 ml sugar syrup into the shaker
- Add ice
- Shake hard
- Strain
- Garnish
About the Pisco Punch
Pisco Punch was the famous drink of the Bank Exchange saloon in San Francisco in the late 1800s. Its recipe was kept secret by owner Duncan Nicol, and was only published after Prohibition. Rudyard Kipling described it as being made of "the shavings of cherub's wings".
The punch family. Punch is the ancestor of the cocktail. British sailors and East India Company traders were drinking it by the early 1600s, mixing spirit, citrus, sugar, water and spice in big bowls. The name is often traced to a Hindi word for "five", after its five ingredients, though this is debated.
Pisco Punch FAQ
What's in a Pisco Punch?
60 ml pisco, 30 ml pineapple juice, 22.5 ml fresh lemon juice, 15 ml sugar syrup, garnished with pineapple wedge.
How strong is a Pisco Punch?
About 15% ABV once mixed with ice, which is 1.9 Australian standard drinks per serve. That is stronger than a glass of wine.
Should I shake or stir a Pisco Punch?
Shake it. citrus, juice and cream need shaking to mix properly and gain a light, lively texture.
What glass do you serve a Pisco Punch in?
A rocks glass, about 300 ml. Serve it over ice. No rocks glass? Use any short, heavy tumbler.
