A tropical and fruity cocktail
The Pisco Punch is a classic cocktail that originated in San Francisco and was created by bartender Duncan Nicol in the 19th century. It combines Pisco (a Peruvian or Chilean spirit), pineapple juice, lemon juice and sugar for a refreshing and fruity taste. Pisco Punch was one of the most popular drinks in San Francisco bars in the early 1900s and has since been revived in many cocktail bars. The drink is known for its balance of sweetness and acidity, making it perfect for summer days or festive occasions.
- Type of drink: Cocktails Sour drinks
- Metod: Shaken cocktails
- Origin: Peruvian drinks
Ingredients
Units
Scale
- 50 ml Pisco (Peruvian or Chilean)
- 30 ml pineapple juice
- 20 ml lemon juice
- 10 ml syrup
- Ice cubes
- A slice of lemon or pineapple for garnish
Instructions
- Fill a shaker with ice cubes.
- Add the Pisco, pineapple juice, lemon juice and sugar syrup.
- Shake vigorously for about 10-15 seconds.
- Strain the drink into a chilled cocktail glass.
- Garnish with a slice of lemon or a piece of pineapple.
Pro tips
- For best flavor, use freshly squeezed lemon juice and pineapple juice.
- If you prefer a sweeter drink, adjust the amount of syrup.
- For a more authentic version, use Peruvian Pisco for a smoother flavor.
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