The recipe
- 2 ozPisco60 ml
- ¾ ozPineapple juice23 ml
- ½ ozSimple syrup15 ml
- ½ ozLemon juice15 ml
- 1 ozDry white wine30 ml
- 3Cloves
How to make it
- 1Gently crush the cloves in the syrup in the shaker.
- 2Add the pisco, pineapple and lemon and shake with ice.
- 3Double-strain into a large goblet.
- 4Add the wine and stir gently.
The ratio
4 : 1½ : 1 : 1 : 2
In parts, a Pisco Punch is 4 pisco, 1½ pineapple, 1 syrup, 1 lemon and 2 wine. Change one part and you have a cousin; the closest are below.
Built the same way
Head to head
More Tiki & Punches
- Banana Daiquiri — Rum, banana liqueur, lime and a piece of ripe banana, blended with crushed ice until smooth: a fruity frozen Daiquiri.
- Blue Hawaii — Pineapple, sweet-and-sour, blue curaçao, vodka and rum over ice: bright blue, fruity and very Waikiki.
- Chartreuse Swizzle — Green Chartreuse stretched with pineapple, lime and falernum over crushed ice. Herbal, tropical and strong.
- Don’s Special Daiquiri — Two rums blended with passion fruit, honey and lime over crushed ice. Fruity and tropical, with a funky Jamaican backbone.
- Fog Cutter — Rum, brandy and gin with orange, lemon and orgeat, poured tall over ice and finished with a float of sherry. Trader Vic: “Fog Cutter, hell. After two of these, you won’t even see the stuff.”
- Hot Buttered Rum — Dark rum and a spoonful of spiced butter and brown sugar, melted into hot water: rich and warming.