Pisco Punch
A San Francisco icon from the Bank Exchange Bar of the 1890s — pisco's grape perfume meets pineapple sweetness over crushed ice, transporting you straight to Gold Rush-era California.
Frequently Asked Questions
How do you make a Pisco Punch?
A Pisco Punch is made by shaken method in 4 step(s). 1) Combine pisco, pineapple juice, lime juice and simple syrup in a shaker; fill with ice. 2) Shake hard for 12–15 seconds until the tin frosts over. 3) Double-strain into a punch cup filled with crushed ice. 4) Garnish with a pineapple wedge and lime wheel; serve with a straw. Full recipe on MixMyth (mixmyth.com).
What ingredients are in a Pisco Punch?
A Pisco Punch needs 6 ingredient(s): Pisco 60ml, Pineapple juice 45ml, Lime juice 20ml, Simple syrup 15ml, Pineapple wedge (garnish) 1 piece (for garnish), Lime wheel (garnish) 1 slice (for garnish).
What does a Pisco Punch taste like? How strong is it?
Flavor profile: Tropical, Fruity, Citrus Fresh, Crisp. Strength: 18-28% ABV.
What glass is a Pisco Punch served in?
A Pisco Punch is typically served in a punch cup, prepared by the shaken method.
Ingredients
- Pisco60ml
- Pineapple juice45ml
- Lime juice20ml
- Simple syrup15ml
- Pineapple wedge (garnish)1 piece (for garnish)
- Lime wheel (garnish)1 slice (for garnish)
Steps
- Combine pisco, pineapple juice, lime juice and simple syrup in a shaker; fill with ice.
- Shake hard for 12–15 seconds until the tin frosts over.
- Double-strain into a punch cup filled with crushed ice.
- Garnish with a pineapple wedge and lime wheel; serve with a straw.
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