Pisco Punch

The Pisco Punch is a cocktail which consists of Pisco Brandy, Fresh Lemon Juice, Sugar, and Water.

Who created the Pisco Punch?

The Pisco Punch was created by Duncan J. Nichol, aka "Pisco John," at his San Francisco bar called the Bank Exchange, located on the southeast corner of the intersection of the Montgomery and Washington streets.

Original Recipe

Taken from: The California Historical Society (1973).

1. Take a fresh pineapple. Cut it in squares about 1/2 by 1 1/2 inches. Put these squares of fresh pineapple in a bowl of gum syrup* to soak overnight. That serves the double purpose of flavoring the gum syrup with the pineapple and soaking the pineapple, both of which are used afterwards in the Pisco Punch.

2. In the morning mix in a big bowl the following:

• 1/2 pint (8 oz) of the gum syrup, pineapple flavoured as above
• 1 pint (16 oz) distilled water
• 3/4 pint (10 oz [sic]) Fresh Lemon Juice
• 1 bottle (24 oz) Peruvian Pisco Brandy

Serve very cold but be careful not to keep the ice in too long because of dilution. Use 3 or four oz punch glasses. Put one of these above squares of pineapple in each glass. Lemon juice or gum syrup may be added to taste.

Historical References

"Time Magazine", 30th May 1949

"...the stylish Bank Exchange's presiding genius was Duncan Nichol, and potent Pisco Punch ("Two, and you'd hug a wildcat") was his invention."

"Modesto Bee And News-Herald", 17th April 1968

"D. M. E. of Cheshire, Conn., has a message of comfort - "the recipe for Pisco Punch is not lost" -- and sends along a formula used by a saloonkeeper in San Francisco's old Montgomery block (razed for a parking lot a generation ago). Venerable drinks, like venerable buildings, change with the times. This recipe is still robust and -- D. M. E. warns -- "old timers say after a couple of these a gnat will fight an elephant!"

"Peel a fresh, ripe pineapple and cut in 1/2 inch slices. Make 4 to 6 triangles out of each slice. Place pineapple in a bowl. Sprinkle with powdered sugar and pour sufficient Pisco brandy over to cover."

"Marinate 12 to 24 hours, stirring occasionally."

"For one portion, fill a 6-oz. highball glass with cracked ice. Add the juice of 1 fresh lime and 1oz. pineapple juice. Stir. Add 1 1/2 oz. of brandy and a triangle of the marinated pineapple with a little of the marinade."

Alternative Pisco Punch Recipes

Dale DeGroff's Recipe - Kingcocktail Website

• 6 ounces Pisco Brandy
• 8 ounces Pineapple marinade
• 1 ounces fresh lemon juice
• 12 orange slices
• 12 marinated pineapple wedges
• 6 regular pineapple wedges for garnish
• 18 ounces Champagne

Muddle the six orange slices and the marinated pineapple wedges in the pitcher with the syrup from the marinade and lemon juice. Add Pisco and stir. Strain two to three ounces of the mixture into a goblet with ice and top with three ounces of champagne. Garnish with fruit orange slice and pineapple wedge

Recipe for Marinade (for one liter)

Core and remove the rind from one ripe pineapple. Cut the pineapple into rings and then into wedges. Put two tablespoons of whole clove into a cheesecloth purse. Prepare one liter of simple syrup at 50 brix and marinate the pineapple and clove for a minimum of 24 hours.

Another version

• 1 4-pound pineapple, peeled, cut into 1-inch pieces
• 1 750-ml bottle Pisco brandy
• 2 cups Simple Syrup
• 1 1/2 teaspoons grated lime peel
• 1 1/2 teaspoons grated white grapefruit peel
• 2/3 cup fresh lemon juice

Place pineapple pieces in large jar with Pisco. Refrigerate 3 days, shaking occasionally. Divide Simple Syrup between 2 bowls. Mix grated lime peel into 1 bowl and grated grapefruit peel into the other. Cover and refrigerate both syrups overnight. Strain Pisco into pitcher; discard pineapple. Strain both syrups into Pisco. Add lemon juice; stir to blend. Serve over ice.

Point of Interest

• In some parts of America, the Pisco Sour is referred to as a ’Pisco Punch’.