Pisco Punch (Difford's recipe)

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Serve in

an Old-fashioned glass...
2 dried Clove
2 fl oz BarSol Supremo Mosto Verde Italia Pisco
1 fl oz Fresh pressed pineapple juice
½ fl oz Freshly squeezed orange juice
½ fl oz Freshly squeezed lemon juice
½ fl oz Sugar syrup (2 sugar to 1 water)
½ fl oz Brut Champagne
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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.

About:

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

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£40.45
Makes this drink 11.67 times

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Pisco Collins
SHAKE first three ingredients with ice and strain into ice-filled glass. TOP with soda, lightly stir and serve with straws.

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