Pisco Punch
The Quirky Foodster Team
Ingredients
- Pisco — 60 ml (2 oz)
- Pineapple gum syrup (or pineapple juice + simple syrup) — 30 ml (1 oz)
- Fresh lime juice — 15 ml (1/2 oz)
- Fresh pineapple juice — 15 ml (1/2 oz)
Method
- Add all ingredients to a shaker with ice.
- Shake until well chilled.
- Strain into a chilled coupe or over fresh ice.
- Garnish with a pineapple chunk.
Description: A historic San Francisco classic that made pisco famous in the US during the Gold Rush and Barbary Coast era.
Cultural Background: Created at San Francisco's Bank Exchange Saloon in the mid-1800s, becoming legendary during the city's Gold Rush and Barbary Coast period; the original secret recipe was largely lost after Prohibition.
Tips: True pineapple gum syrup (a historic, thickened pineapple-infused syrup) is hard to find — a fresh pineapple juice and simple syrup blend is the modern practical substitute.
Variations: Modern reconstructions vary since the exact original recipe was never definitively recorded.
Serving Suggestion: Serve up or over ice as a historically significant, fruity pisco classic.
Nutrition: Approx. 170 kcal per serving
FAQs:
Q: Is this the original recipe?
A: The exact 1800s formula was lost; this is a widely used modern reconstruction based on historical accounts.
- Pisco — 60 ml (2 oz)
- Pineapple gum syrup (or pineapple juice + simple syrup) — 30 ml (1 oz)
- Fresh lime juice — 15 ml (1/2 oz)
- Fresh pineapple juice — 15 ml (1/2 oz)
Please log in to leave a comment.