Doheny Pisco Punch

Serve in a Collins glass...
12	fresh	Mint leaves
1½	fl oz	Fresh pressed pineapple juice
2	fl oz	BarSol Mosto Verde Italia pisco
¾	fl oz	Freshly squeezed lemon juice
¼	fl oz	Monin Vanilla Syrup
1	dash	Angostura Aromatic Bitters
	Top up with	Three Cents Ginger Beer

Display recipe in:

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.

Garnish:

Mint sprig & pineapple slice

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.

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Pineapple juice

£40.45

Makes this drink 11.67 times

£5.95

Makes this drink 93.33 times

£10.95

Makes this drink 100.00 times

This ingredient is not currently available for purchase through The Whisky Exchange

Ginger beer

Approximately £0.00 per cocktail *

* price per cocktail is an estimate based on the cost of making one cocktail with the above selected ingredients.

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