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

Ingredients

2 fl oz

BarSol Mosto Verde Italia Pisco

1 fl oz

Elderflower liqueur

2 fl oz

Pineapple juice

1/2 fl oz

Pink grapefruit juice (freshly squeezed)

1/24 fl oz

St. Elizabeth Allspice Dram liqueur

How to make

Glassware

Prepare

Select and pre-chill a SLING GLASS.

Prepare garnish of pineapple wedge.

Method

SHAKE all ingredients with ice.

STRAIN into ice-filled glass.

Garnish

Garnish with pineapple wedge on rim.

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Nutrition:

One serving of Pyramid Punch contains 210 calories

Alcohol content:

1.8 standard drinks
13.87% alc./vol. (27.74° proof)
24.7 grams of pure alcohol

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.

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.)

Comments & Discussion

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Rob de Santos Premium Member 18w

I had some not very sweet pineapple, so I added a few drops of syrup and upped the pimento dram a bit. Used grapefruit bitters instead of juice since I have to strictly limit intake of grapefruit. Overall, quite good.

Peter Barth 2y

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 Premium Member 2y

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 3y

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

Miguel Perales Premium Member 3y

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 Premium Member 4y

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 Premium Member 4y

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 4y

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 4y

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

Simon Difford Verified User Premium Member 4y

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.