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Home > Restaurants > Recipes > Pisco Punch

Pisco Punch

Provided by: Mixologist Audrey Saunders
Served at: Pegu Club

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Ingredients

Pineapple Pisco
1 750-mL bottle of Pisco Capel
1 pineapple

Lime Syrup
2 limes
16 oz. simple syrup, chilled

Grapefruit Syrup
1 white grapefruit
16 oz. simple syrup, chilled

Punch
750 mL pineapple-infused Pisco
8 1/2 oz. lime syrup
8 1/2 oz. grapefruit syrup
12 3/4 oz. fresh lemon juice

Instructions

Pineapple Pisco
Cut pineapple into chunks, and put into a covered jar. Add bottle of Pisco. Cover, shake to agitate, and refrigerate for 3 days. Strain and store in refrigerator.

Lime Syrup
Zest the rind of 2 limes into 16 oz. of cold simple syrup. Cover, shake to agitate, and refrigerate for 24 hours. Strain off zest and store in refrigerator.

Grapefruit Syrup
Zest the rind of 1 white grapefruit into 16 oz. of cold simple syrup. Cover, shake to agitate, and refrigerate for 24 hours. Strain off zest and store in refrigerator.

Punch
In large bowl, combine pineapple Pisco, lime syrup, grapefruit syrup, and lemon juice. Refrigerate for at least 3 hours. Place ice block into bowl before serving. Garnish chilled cocktail glasses with pineapple leaves. (Published 2008)
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