Serve in aCollins glass
Mint sprig & pineapple slice
How to make:
Lightly MUDDLE (just to bruise) mint in base of shaker. Add next five ingredients, SHAKE with ice and strain into ice-filled glass. TOP with ginger beer.
|12 fresh||Mint leaves|
|1 1⁄2 fl oz||Fresh pressed pineapple juice|
|2 fl oz||BarSol Mosto Verde Italia Pisco|
|3⁄4 fl oz||Freshly squeezed lemon juice|
|1⁄4 fl oz||Vanilla sugar syrup|
|1 dash||Angostura or other aromatic bitters|
|Top up with||Thomas Henry Ginger Beer|
Difford's Guide remains free-to-use thanks to the support of the brands in red above.
Vincenzo's twist on the San Franciscan classic.
Adapted from a drink created in 2007 by Vincenzo Marianello at Doheny, Los Angeles, USA.
Our Pisco Punch cocktail page gives a more detailed history of this drink and explains the different recipes.