Pisco Punch

Pisco Punch is a refreshing and bright cocktail that always reminds me of summer.  This mixture of pisco, pineapple gum syrup, and lemon juice was created in San Francisco, CA by Duncan Nichols during the Gold Rush.  As previously mentioned with the Pisco Sour, pisco it is a grape distilled spirit produced in South America.  One of the key components of this cocktail is pineapple gum syrup, which brings a much-needed balance to the libation.  Your mixture should be shaken to incorporate and emulsify the pineapple gum syrup.  I prefer Pisco Punch served “on the rocks,” however there’s nothing wrong making it “up” and serving it in a chilled coupe glass.  I also prefer to keep it simple with a lemon peel and maraschino cherry, however many interpretations utilize a pineapple wedge.  Although it is not very common, this iteration of Pisco Punch (modeled after the one that I fell in love with at Red Rabbit Bar + Kitchen in Sacramento, CA) includes a half-ounce of red wine; I highly recommend a “full-bodied” red wine such as a Cabernet Sauvignon or even a red blend — one you would enjoy drinking on its own (and nothing expensive).  But don’t take my word for it, make one and try it yourself!

Pisco Punch

In your shaker, combine the red wine, lemon juice, pineapple gum syrup, and pisco.

• 1 oz of Lemon Juice

• 1 oz of Pineapple Gum Syrup

• 0.5 oz of Red Wine

• 2 oz of Pisco

Add ice to your shaker and shake until it develops a frost.  Double-strain the contents (by pouring them from the shaker through a fine mesh strainer) into your rocks glass with ice.  Garnish with a lemon peel and maraschino cherry.