Pisco Punch Recipes

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PISCO PUNCH



Pisco Punch image

Pisco punch was wildly popular at a San Francisco saloon called the Bank Exchange, whose tight-lipped owner took the recipe to his grave in 1926. There it stayed until an enterprising historian reconstructed the heavenly drink in the 1970s.

Provided by Martha Stewart

Categories     Drink Recipes

Yield Makes 6

Number Of Ingredients 6

1 peeled, cored pineapple, cut into 1-inch cubes
1 bottle (750 milliliters) pisco
1 cup sugar
1 cup water
1/2 cup fresh lime juice (from 4 limes)
Ice

Steps:

  • Combine pineapple with pisco in a nonreactive bowl. Cover, and refrigerate for 3 days (make sure fruit is submerged). Bring sugar and water to a boil; stir to dissolve. Let syrup cool. Stir 1/2 cup syrup and lime juice into pisco mixture. Fill 6 glasses with ice and punch. Garnish with soaked pineapple.

PISCO PUNCH



Pisco Punch image

A Caribbean spin on the 150-year-old classic, this version infuses pineapple into Pisco (a South American brandy) and uses fresh grapefruit and lime peels for added brightness.

Provided by Audrey Saunders

Yield Makes 12 servings

Number Of Ingredients 8

1 4-pound pineapple, peeled, cut into 1-inch pieces
1 750-ml bottle Pisco
2 cups Simple Syrup
1 1/2 teaspoons grated lime peel
1 1/2 teaspoons grated white grapefruit peel
2/3 cup fresh lemon juice
Ice cubes
12 pineapple leaves (optional)

Steps:

  • Place pineapple pieces in large jar. Pour Pisco over. Cover and refrigerate 3 days, shaking occasionally. Divide Simple Syrup between 2 bowls. Mix grated lime peel into 1 bowl and grated grapefruit peel into the other. Cover and refrigerate both syrups overnight.
  • Strain Pisco into pitcher; discard pineapple.
  • Strain both syrups into Pisco. Add lemon juice; stir to blend. Fill 12 small glasses with ice, then add punch. Garnish with pineapple leaves, if desired.

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