Pisco Punch (Difford's recipe)

Difford's Guide



Collins glass
Measuring jigger


There are approximately 172 calories in one serving of Pisco Punch (Difford's recipe).

Styles & Flavours

Times, Seasons & Occasions


Pisco Punch (Difford's recipe) image

Serve in a

Collins glass


Pineapple wedge

How to make:

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

2 dried Clove
2 fl oz BarSol Mosto Verde Italia Pisco
1 fl oz Fresh pressed pineapple juice
12 fl oz Freshly squeezed orange juice
12 fl oz Freshly squeezed lemon juice
12 fl oz Giffard Sugar Cane Syrup
12 fl oz Brut Champagne

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Our Comment:

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


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.


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

Our Pisco Punch cocktail page gives a more detailed history of this drink and explains the different recipes.

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