Pisco punch
Pisco shaken with pineapple, lemon and clove-mashed syrup, finished with a float of dry white wine. The legendary Gold Rush San Francisco punch, scaled to one glass.
Medium
Difficulty
5 min
Time
133 Cal
Calories
Flavor profile
Brandy
Taste values from the Pocket Bartender recipe catalog.
Ingredients
- Cloves3 pcs
- Simple Syrup½ oz
- Lemon Juice½ oz
- Pineapple Juice¾ oz
- Pisco2 oz
- White Wine1 oz
Ingredient substitutions
No exact bottle on the shelf? These swaps keep Pisco punch close to the original.
Instead of Cloves
- Allspice— similar warm spice
Instead of Simple Syrup
- Agave Syrup— cleaner sweetness
- Honey Syrup— floral sweetness
Instead of Lemon Juice
- Lime Juice— sharper, greener
Instead of Pineapple Juice
- Orange Juice— softer, everyday swap
- Passion Fruit Juice— tangier, more tropical
Instead of Pisco
- Grappa— grapey cousin, more rustic
Instead of White Wine
- Dry Vermouth— fortified and herbal — use a bit less
Instructions
Gentle mash the simple syrup with the cloves.
Add the remaining ingredients except the wine.
Shake vigorously and double strain into a large goblet.
Add the wine on top and gently stir.
Pairs well with
Pineapple-steeped pisco built San Francisco's saloons — gold-rush-worthy bites apply:
- Sourdough with butter
- Dungeness crab toasts
- Pineapple skewers
- Salted almonds
Similar taste
Frequently asked questions
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