Garnish:
Pineapple wedge
How to make:
MUDDLE cloves in base of shaker. ADD next five ingredients, SHAKE with ice and fine strain into ice-filled glass. TOP with champagne.
| 2 dried | Clove |
| 1 2/3 fl oz | BarSol Mosto Verde Italia Pisco |
| 1 fl oz | Pineapple juice (fresh pressed) |
| 1/2 fl oz | Orange juice (freshly squeezed) |
| 1/2 fl oz | Lemon juice (freshly squeezed) |
| 1/2 fl oz | Giffard Sugar Cane Syrup |
| 2/3 fl oz | Brut Champagne |
Difford's Guide remains free-to-use thanks to the support of the brands in red above.
Our 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.
History:
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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