Serve in a
Collins glassGarnish:
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 |
| Fresh pressed pineapple juice | |
| BarSol Mosto Verde Italia Pisco | |
| Freshly squeezed lemon juice | |
| Vanilla sugar syrup | |
| 1 dash | Angostura Aromatic Bitters |
| Top up with | Three Cents Ginger Beer |
Comment:
Vincenzo's twist on the San Franciscan classic.
About:
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.
