Name: Doheny Pisco Punch
Prep time: 2 min
Total time: 2 min
Yield: 1
Cuisine: Cocktail
Ingredients: 12 Mint leaves; 45 ml Pineapple juice (fresh pressed); 60 ml Pisco; 22.5 ml Lemon juice (freshly squeezed); 7.5 ml Vanilla sugar syrup; 1 Angostura or other aromatic bitters; Ginger beer

Serve in a

Collins glass

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	Thomas Henry Ginger Beer
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BarSol Mosto Verde Italia Pisco, 70cl

£ 40.45 £ 3.52 per cocktail, makes 11.5 Angostura Aromatic Bitters, 20cl

£ 11.45 £ 0.11 per cocktail, makes 100

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.

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Review:

Vincenzo's twist on the San Franciscan classic.

History:

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.

More cocktails by Vincenzo Marianella