Back Bar | 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.

Recipe adapted from Duggan McDonnell, Cantina, San Francisco

Pisco Punch
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Make this Pisco Punch cocktail from Duggan McDonnell at Cantina in San Francisco.
Servings
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.
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