Name: Pyramid Punch
Total time: 4 min
Cuisine: Cocktail
Ingredients: 60 ml Pisco; 30 ml Elderflower liqueur; 60 ml Pineapple juice; 15 ml Pink grapefruit juice; 1.25 ml Pimento dram

Pyramid Punch
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Serve in a Sling glass

Ingredients:
2 oz	BarSol Mosto Verde Italia Pisco
1 oz	Elderflower liqueur
2 oz	Pineapple juice
¹⁄₂ oz	Pink grapefruit juice (freshly squeezed)
¹⁄₂₄ oz	St. Elizabeth Allspice Dram liqueur

Read about cocktail measures and measuring

How to make:

Select and pre-chill a Sling glass.
Prepare garnish of pineapple wedge.
SHAKE all ingredients with ice.
STRAIN into ice-filled glass.
Garnish with pineapple wedge on rim.

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

Tangy, fruity and packed with flavour. Clove spice, fragrant floral pisco and elderflower with a hint of sweet pineapple and sour grapefruit.

(If pimento dram is not available, then, in place of this, muddle two cloves in the base of the shaker before adding the other ingredients and shaking with ice.)

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History:

Created in 2006 by yours truly and amended (thanks to a comment by Donald Draper below) in December 2021 to use 1.25ml pimento dram in place of 2 muddled cloves.

This is a riff on the classic the Pisco Punch which was made famous before Prohibition at San Francisco's legendary Bank Exchange Bar. The wedge-shaped Transamerica Pyramid skyscraper now stands on the site of The Bank Exchange, at the corner of Washington & Montgomery Streets, hence this drink's name and wedge-shaped garnish.

More cocktails by Simon Difford

Nutrition:

One serving of Pyramid Punch contains 210 calories

Alcohol content:

1.6 standard drinks
13.87% alc./vol. (13.87° proof)
23.1 grams of pure alcohol

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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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Showing 10 comments for Pyramid Punch.
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Peter Barth

6th May 2024 at 13:22

Made use of some homemade Pimento Dram - the pisco and elderflower liquor goes very well together; pineapple and the dram add a lingering tangyness.

Calvin Grant

19th November 2023 at 03:25

Love the mouthfeel of the shaken pineapple foam. Not to mention the great taste of this concoction. Indeed, as John suggests, this one gets better and better.

Luca Sorriso Valvo

3rd June 2023 at 19:42

Very nice flavours but too sweet for my taste. I will try reducing the elderflower liqueur and increasing the grapefruit juice.

Miguel Perales

18th September 2022 at 22:06

I love Pisco (born in Peru) and I always try any cocktail that has Pisco. Really enjoyed this cocktail. Very refreshing. I also love Allspice (Pimento) dram, but it got lost a little bit in this one. May try tweaking up the Pimento dram a bit. Will have to make this for my dad, who gave me his Pisco Sour recipe.

John Hinojos

20th June 2022 at 19:20

Absolutely perfect for a warm afternoon cooler or with a light luncheon. It is slightly sweet, but you would expect that for a punch. This is a cocktail that get better as it sits, breathes, and the ice melts. Perfect to the end.

John Hinojos

20th June 2022 at 19:23

We were going to make two, but only has Pisco for one. Did the other one using gin and it was wonderful aslo.

Greg Klump

18th April 2022 at 20:41

Caravedo Puro Quebranta for pisco. No pimento dram on hand; instead, 1/2 t Falernum #9 sans lime (to extend shelf-life)+ 1/4 t lime juice (to make up for missing). Giffards, not St-Germain. Frozen fresh pineapple juice (> fresh juice for reasons). 2/3 oz water to dilute bc no shake ice used or needed. Serve: footed pilsner glass with ice.
Verdict = I approve & methinks so would Beachbum Berry.

Donald Draper

22nd December 2021 at 08:28

How about to use Pimento Dram in place of the cloves？

Simon Difford

22nd December 2021 at 22:05

Pimento dram does indeed work very well and it's surprising how little you need - only 1.25 to 2.5ml depending on tastes. Many thanks for the suggestion, I've amended the recipe above accordingly.

Matthew French

8th May 2021 at 20:38

I use a half shot of Falernum in place of the cloves, a tad sweeter but tasty nonetheless. Will be trying with Bob's Falernum next.

Pascal de Kloe

2nd February 2021 at 23:12

Crowd pleaser with an interesting kick. I recommend grounding the cloves in a mortar, and finestrain after shaking.

Anonymous

5th January 2021 at 00:24

Once again, what a wonderful website. After I made a Beverly Hills Hotel cocktail on New Year's Day, my wife asked for the same tonight. As is my wont, I looked for a variation on the theme and found the Pyramid Punch. Without all the ingredients, I substituted cachaça for pisco and grapefruit/orange for pineapple/grapefruit and added a splash of organic blue agave syrup. Another winner. Gotta pick up some pisco and pineapple to give the original recipe a try someday.

Simon Difford

5th January 2021 at 11:46

Thanks for your kind words. I must try your riff with cachaça.

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