Doheny Pisco Punch

Serve in a Collins glass...
12	fresh	Mint leaves
1½	fl oz	Fresh pressed pineapple juice
2	fl oz	BarSol Supremo Mosto Verde Italia Pisco
¾	fl oz	Freshly squeezed lemon juice
¼	fl oz	Vanilla sugar 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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Ginger beer

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