Name: Pisco Punch (Difford's recipe)
Prep time: 2 min
Total time: 2 min
Yield: 1
Cuisine: Cocktail
Ingredients: 2 Clove; 60 ml Pisco; 30 ml Pineapple juice; 15 ml Orange juice; 15 ml Lemon juice; 15 ml Sugar syrup (2:1); 15 ml Champagne Brut

Serve in a

Collins glass

Garnish:

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
oz ml cl shot part	BarSol Mosto Verde Italia Pisco
oz ml cl shot part	Fresh pressed pineapple juice
oz ml cl shot part	Freshly squeezed orange juice
oz ml cl shot part	Freshly squeezed lemon juice
oz ml cl shot part	Giffard Sugar Cane Syrup
oz ml cl shot part	Brut Champagne

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.

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

Makes a minimum of 11.5 cocktails.

BarSol Mosto Verde Italia Pisco

£40.45

£3.46/cocktail, makes 11.5

Sugar syrup (2:1)

This ingredient is not currently available for purchase through The Whisky Exchange

* This list may not include all required ingredients. Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.

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Pisco Punch (Micheli's recipe)

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