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 or other aromatic bitters |
| Top up with | Thomas Henry Ginger Beer |
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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.
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