Pisco punch

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.

16% ABVMediumCocktails

Medium

Difficulty

5 min

Time

133 Cal

Calories

1

Serving

Flavor profile

Brandy

Strength
Sweet
Sour
Bitter

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

  1. Gentle mash the simple syrup with the cloves.

  2. Add the remaining ingredients except the wine.

  3. Shake vigorously and double strain into a large goblet.

  4. 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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