
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
1
Serving
Flavor profile
Brandy
Taste values from the Pocket Bartender recipe catalog.
Ingredients
- Cloves· not in your bar3 pcs
Or swap: Allspice — similar warm spice
- Simple Syrup· not in your bar½ oz
Or swap: Agave Syrup — cleaner sweetness, Honey Syrup — floral sweetness
- Lemon Juice· not in your bar½ oz
Or swap: Lime Juice — sharper, greener
- Pineapple Juice· not in your bar¾ oz
Or swap: Orange Juice — softer, everyday swap, Passion Fruit Juice — tangier, more tropical
- Pisco· not in your bar2 oz
Or swap: Grappa — grapey cousin, more rustic
- White Wine· not in your bar1 oz
Or swap: 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




