Doheny Pisco Punch

Difford's Guide
User Rating (5 ratings)

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 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 in Los Angeles, USA.
Pisco Punch cocktail history

Nutrition:

One serving of Doheny Pisco Punch contains 145 calories.

Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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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.
Buy direct from
Difford's Guide
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