Pisco Punch
Pisco, pineapple, lemon and clove topped with white wine. The 19th-century San Francisco sensation.
Ingredients
143 ml before ice, about 212 ml in the glass
- 60 ml Pisco
- 22.5 ml Pineapple juice
- 15 ml Simple syrup
- 15 ml Lemon juice
- 30 ml Dry white wine
- 3 Cloves
Method
- Gently mash the simple syrup with the cloves, add the remaining ingredients except the wine.
- Shake vigorously and double strain into a large goblet.
- Add the wine on top and gently stir.
Garnish
None. IBA serves it without a garnish.
Recipe as specified by the International Bartenders Association. Strength is an estimate that allows for dilution from ice.
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