Pisco Punch

Pisco Punch was a popular drink during the gold rush, especially at the Bank Exchange Bar which, if it wasn’t the drink’s birthplace, became the site of its popularization. This drink, which applied the already centuries-old punch template to a brandy all the way from Peru. I took a few liberties with our recipe, but the spirit of the original shines through.

INGREDIENTS

12 oz. pisco
3 oz. vanilla syrup
3 oz. pineapple cordial
2 oz. lemon juice
2 oz. lime juice
10 oz. water

Garnish: Peychaud’s bitters, pineapple fronds

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ABV LEVEL

In a quart-sized bottle or jar, combine all the ingredients. Allow to rest for at least 4 hours or overnight so that flavors meld. Serve in small glasses (4 oz. is ideal) with an ice cube. Garnish with Peychaud’s bitters and garnish with pineapple frond tips.