Pisco Punch
Pisco Punch
Contents |
Who created the Pisco Punch?
The Pisco Punch was created by Duncan Nichol
Original Recipe
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.
Alternative Pisco Punch Recipes
Dale DeGroff's Recipe - Kingcocktail Website
• 6 ounces Aba Pisco • 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.
Point of Interest
In some parts of America, the Pisco Sour is referred to as a ’Pisco Punch’.
