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Home > Restaurants > Recipes > Peels Punch

Peels Punch

Served at: Peels

Photo by Danny Kim
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1 1/2 oz. pisco
 1/2 oz. Dolin bianco vermouth
 3/4 oz. lime juice
3/4 oz. hibiscus syrup (recipe follows)
Chincho Amargo bitters


In a shaker, combine pisco, Dolin bianco vermouth, lime juice, hibiscus syrup (recipe follows), and 2 dashes bitters. Shake with ice and strain into a water glass filled with ice.

Hibiscus syrup: While making simple syrup, add Pursuit of Tea Scarlet Glow tea and brew for 30 minutes. Strain and chill. (Published 2011)