Name: Doheny Pisco Punch
Total time: 2 min
Cuisine: Cocktail
Ingredients: 12 fresh Mint leaves; 45 ml Pineapple juice; 60 ml Pisco; 22.5 ml Lemon juice; 7.5 ml Vanilla sugar syrup; 1 dash Aromatic bitters; Top up with Ginger beer

Doheny Pisco Punch
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Serve in a Collins glass

Ingredients:
12 fresh	Mint leaves
1 ¹⁄₂ oz	Pineapple juice
2 oz	BarSol Mosto Verde Italia Pisco
³⁄₄ oz	Lemon juice (freshly squeezed)
¹⁄₄ oz	Monin Vanilla Syrup
1 dash	Angostura Aromatic Bitters
Top up with	Thomas Henry Ginger Beer

Read about cocktail measures and measuring

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.

Review:

Vincenzo's twist on the San Franciscan classic.

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History:

Adapted from a drink created in 2007 by Vincenzo Marianello at Doheny in Los Angeles, USA.
Pisco Punch cocktail history

More cocktails by Vincenzo Marianella

Alcohol content:

1.3 standard drinks
13.7% alc./vol. (13.7° proof)
18.5 grams of pure alcohol

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Павло Топський

28th June 2024 at 17:31

Made a sip without the ginger beer and it was great, like a Pisco pina colada. However ginger spoiled everything for me and made the drink tasting ‘cheap’, so will definitely make again without the ginger

Florian Ruf

16th May 2022 at 14:37

Excellent and easily spontaneous to make without the need of a pineapple/gomme marinade. I used good quality direct pressed pineapple juice and muddled some pineapple cubes with the mint (this readily cut cubes keep excellent in the freezer).