Garnish:
Pineapple wedge
How to make:
SHAKE all ingredients with ice and strain into ice-filled glass. (If pimento dram is not available then (in place of) MUDDLE two cloves in the base of the shaker before adding other ingredients and shaking with ice).
| 2 fl oz | BarSol Mosto Verde Italia Pisco |
| 1 fl oz | Fiorente Elderflower liqueur |
| 2 fl oz | Pineapple juice (freshly extracted/pressed/squeezed) |
| 1/2 fl oz | Pink grapefruit juice (freshly squeezed) |
| 1/24 fl oz | Pimento dram/Allspice liqueur |
Read about cocktail measures and measuring.
Review:
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 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.
Nutrition:
One serving of Pyramid Punch contains 185 calories.
Alcohol content:
- 1.8 standard drinks
- 15.26% alc./vol. (30.52° proof)
- 25.4 grams of pure alcohol
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