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All cocktails Pisco Punch

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Pisco Punch

Aperitivo/aperitif · Champagne · Classic/vintage

4.5 70 ratings

Ingredients

2 dried Clove
1 2/3 oz Pisco
1 oz Pineapple juice
1/2 oz Orange juice
1/2 oz Lemon juice
1/2 oz Gomme syrup
2/3 oz Brut sparkling wine

How to make

Serve in a collins glass

Prepare

  1. 1 Select and pre-chill a COLLINS GLASS.
  2. 2 Prepare garnish of pineapple wedge.

Method

  1. 3 MUDDLE cloves in base of shaker.
  2. 4 Add next 5 ingredients (all but sparkling wine) and SHAKE with ice.
  3. 5 FINE STRAIN into chilled glass.
  4. 6 TOP with sparkling wine.

Garnish

  1. 7 Garnish with pineapple wedge on rim.

Flavour profile

History

A tangy, balanced combination of rich flavours. Pisco quality is crucial to this Pisco Punch.

The Pisco Punch is a cocktail with a history shrouded in a certain amount of conjecture. No earlier reference has been found to its existence before the 1850s. The drink is said to have been invented in San Francisco in the 1850s. One story credits its creation to "a fellow named Philo of the Pisco Bar," a bar that was located at 415 Sansome Street. The Pisco Bar was owned by a man named Henry E. Boggs, and it was open from 1852 to 1862. It is not known if Boggs or Philo invented the drink. The ingredients of the original recipe are not known for certain, but it is commonly believed that they were pisco, pineapple gum, lime juice, and sugar. The original recipe for the Pisco Punch was discovered in a book published in 1862. The Pisco Punch was one of the most popular drinks in San Francisco during the 1860s and 1870s. It was served in many bars throughout the city. In the 1880s, its popularity began to wane. The last known reference to the Pisco Punch in print was in 1893. The drink made a comeback in the 1970s and 1980s, and it is now considered a classic cocktail.