Back Bar | 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.

Recipe adapted from Duggan McDonnell, Cantina, San Francisco

Barbary Coast Pisco Punch
No Ratings
Make this Barbary Coast Pisco Punch cocktail from Duggan McDonnell at Cantina in San Francisco.
Servings
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
  1. 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.
Rate this recipe