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Pisco Punch

Pisco Punch

Ingredients (5)

  • 1 (750-milliliter) bottle pisco
  • 10 ounces pineapple gum syrup
  • 9 ounces freshly squeezed lemon juice (from about 7 medium lemons)
  • Ice, for serving
  • 12 small fresh pineapple wedges, for garnish
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Nutritional Information
  • Calories88
  • Fat0.07g
  • Saturated fat0.01g
  • Trans fat
  • Carbs17.31g
  • Fiber0.06g
  • Sugar14.82g
  • Protein0.08g
  • Cholesterol
  • Sodium3.14mg
  • Nutritional Analysis per serving (12 servings) Powered by

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Knocking back a glass of Pisco Punch is a boozy part of San Francisco’s history. This potent cocktail traces back to the 1890s, when a bartender named Duncan Nicol invented it in SF. This recipe, adapted from San Francisco bartender and Small Hand Foods proprietor Jennifer Colliau, is an easy three-ingredient drink to mix: Simply shake pisco, lemon juice, and pineapple gum syrup together and serve with a pineapple wedge if you’re feeling fancy. The pineapple gum syrup, made by steeping fruit in a sugar-water syrup thickened with gum arabic, softens the boozy pisco kick for a smoother drinking experience, plus gives the cocktail a little extra body.

What to buy: You can purchase pineapple gum syrup at well-stocked liquor stores or online. Colliau’s Small Hand Foods brand is excellent.

Pisco is a brandy distilled from South American white Muscat grapes. It can be found at well-stocked liquor stores or online.

This recipe was featured as part of our Drinks from San Francisco’s Sleazy Past.

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Instructions

  1. 1Combine the pisco, pineapple gum syrup, and lemon juice in a 2-quart container. Refrigerate until chilled, about 3 hours.
  2. 2Before serving, stir to recombine the mixture. Serve over ice and garnish with a pineapple wedge.

Photo by Katerina Beduh/Shutterstock.

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