Garnish:
Pineapple wedge
How to make:
MUDDLE cloves in base of shaker. ADD other ingredients, SHAKE with ice and strain into ice-filled glass.
| 2 dried | Clove |
| 2 fl oz | BarSol Mosto Verde Italia Pisco |
| 1 fl oz | St Germain Elderflower Liqueur |
| 2 fl oz | Fresh pressed pineapple juice |
| 1⁄2 fl oz | Freshly squeezed pink grapefruit juice |
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Our comment:
Tangy, fruity and packed with flavour. Clove spice, fragrant floral pisco and elderflower with a hint of sweet pineapple and sour grapefruit.
History:
Created in 2006 by yours truly (Simon Difford). 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 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.
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