Serve in aCollins glass
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 (freshly extracted/pressed/squeezed)|
|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|
Read about cocktail measures and measuring.
Vincenzo's twist on the San Franciscan classic.
Adapted from a drink created in 2007 by Vincenzo Marianello at Doheny in Los Angeles, USA.
Pisco Punch cocktail history