Pisco Punch
In the mid- 19th century, San Francisco was a city on the move with gold fever attracting immigrants and adventurers. One of the most famous places was a bar Bank Exchange on Montgomery Street that was especially noted for Pisco punch, invented by Duncan Nichol. The secret of its preparation died with Nichol, for he would never divulge it. But here we have a recipe by the famous barman Hans Hilbur Vivar.
Cocktail : Pisco Punch
Bartender: Hans Hilbur Vivar
Bar: El Pisquerito (Lima, PERU)
Recipe
- 3 oz. Pisco Quebranta
- 3 oz. Home made pineapple syrup
- ½ oz. Fresh lemon juice
Preparation
Vigorously shake all the ingredients in a cocktail shaker with plenty of ice for about 8 seconds. Pour the mixture, including ice, into a tall 16 oz. red wine “Ballon” glass. Garnish with lime, lemon and orange wedges inside the glass and chunks of pineapple on top of the mix.
Tips
The secret of the Pisco Punch lies in the syrup. It must be homemade. Do not use canned or bottled pineapple juice.
Pineapple Syrup:
Boil 1 litre of water with 3/4 kg of sugar, then add one Golden pineapple cut into chunks. Continue stirring for about 15 min. and let it cool and then strain. Then blend the resulting syrup with some 10 chunks of the boiled pineapple, strain again, and sore it in a cold place.
Keep the remaining chunks of fruit to use for the garnish.
