Doheny Pisco Punch

Difford's Guide
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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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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.

Nutrition:

There are approximately 145 calories in one serving of Doheny Pisco Punch.

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Buy direct from
the_whisky_exchange store logo
£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* 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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