Pisco Punch Recipe | Tasting Table
Prep Time:
Cook Time:
10 minutes
Servings:
1 cocktail
Ingredients
  • 1 cup packed light brown sugar
  • 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.