Pisco Punch

Pisco Punch was born in San Francisco during the Gold Rush era, at a bar called the Bank Exchange. The bar ultimately closed due to Prohibition, and its owner, Duncan Nicol, died before the law was lifted. But the recipe was passed on by his bar manager, and published by the California Historical Society in the 1970s.

SKILL LEVEL Beginner

YIELD 1 cocktail

INGREDIENTS

Brown-sugar syrup

1 cup packed light brown sugar

Cocktail

½ cup finely chopped pineapple

2 ounces Campo de Encanto Pisco

1 ounce limoncello

1 ounce brown-sugar syrup

1 ounce fresh lime juice

½ ounce fresh orange juice

2 dashes Angostura bitters

Ice

Splash of ginger beer

Fresh fruit (such as pineapple chunks and orange slices)

DIRECTIONS

1. In a small saucepan set over medium heat, bring the brown sugar and 1 cup water to a simmer, stirring occasionally, until dissolved. Turn off the heat and set aside to cool, then pour into an airtight container and refrigerate.

2. In a cocktail shaker, use a muddler to crush the pineapple. Add the pisco, limoncello, brown-sugar syrup, lime and orange juices, and bitters. Add ice, cover and shake well. Strain into a tall, ice-filled punch glass. Top with the splash of ginger beer and finish with fruit.

Soccer Mom Pisco Punch

This version of the classic punch is simple to make and goes down easy, thanks to fresh orange and lime juices, and fresh fruit.

SKILL LEVEL Intermediate

YIELD 1 cocktail

INGREDIENTS

• 2 ounces Campo de Encanto Pisco
• 2 ounces pineapple juice
• 1 ounce fresh lime juice
• 1 ounce orange liqueur
• Pinch of superfine sugar
• Ice
• Fresh fruit (such as pineapple chunks and orange slices)

DIRECTIONS

In a tall glass, add the pisco, pineapple and lime juices, orange liqueur and superfine sugar. Stir to combine, then fill the glass with ice and fresh fruit and stir again to chill.

Barbary Coast Pisco Punch

McDonnell uses San Francisco-made pineapple gum syrup from Small Hand Foods [link] to add silky, slightly thicker texture to the drink. Gum syrup, a historic cocktail ingredient that had almost died out in modern mixing, is slowly making a comeback thanks to the efforts of bartenders like Jennifer Colliau, who is behind the Small Hand Foods product line.

SKILL LEVEL Advanced

YIELD 1 cocktail

INGREDIENTS

• Ice
• 3 ounces Campo de Encanto Pisco
• ½ ounce Lillet Rouge
• 1 ounce brewed and chilled green tea
• 1 ounce Small Hand Foods Pineapple Gum Syrup
• 1 ounce fresh lime juice
• Splash of parkling wine
• Orange slice

DIRECTIONS

In a cocktail shaker, add the ice, pisco, Lillet, tea, pineapple gum syrup and lime juice. Cover, shake well and strain into a flute. Top with the splash of sparkling wine, finish with the orange slice and serve.