Pisco Punch (Difford's recipe)

Pisco Punch (Difford's recipe) image
Serve in
an Old-fashioned glass...
2 dried Clove
2 shot BarSol Mosto Verde Italia pisco BUY
1 shot Fresh pressed pineapple juice
½ shot Freshly squeezed orange juice
½ shot Freshly squeezed lemon juice
½ shot Sugar syrup (2 sugar to 1 water)
½ shot G.H. Mumm Brut Cordon Rouge Champagne BUY
  • Display recipe in:
How to make:

MUDDLE cloves in base of shaker. ADD next 5 ingredients, SHAKE with ice and strain into ice-filled glass. TOP with champagne.

Garnish:

Pineapple wedge

Comment:

A tangy, balanced combination of rich flavours. The quality of pisco used is crucial to the success of a Pisco Punch.

Variant:

This recipe is improved by using the gomme arabic marinade prescribed in Alfredo Micheli's Pisco Punch in place of sugar syrup. If using the marinade drop one of the marinated pineapple wedges and cloves into the drink as the garnish.

Origin:

Formula by yours truly Simon Difford in 2003, London, England.

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