Garnish:
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 | Pineapple juice (fresh pressed) |
2 fl oz | BarSol Mosto Verde Italia Pisco |
3/4 fl oz | Lemon juice (freshly squeezed) |
1/4 fl oz | Vanilla sugar syrup |
1 dash | Angostura Aromatic Bitters |
Top up with | Ginger beer |
Read about cocktail measures and measuring.
Review:
Vincenzo's twist on the San Franciscan classic.
History:
Adapted from a drink created in 2007 by Vincenzo Marianello at Doheny in Los Angeles, USA.
Pisco Punch cocktail history
Nutrition:
One serving of Doheny Pisco Punch contains 145 calories.
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