Pisco Punch (Difford's recipe)

Difford's Guide
User Rating (20 ratings)

Serve in

Collins glass

Garnish:

Pineapple wedge

How to make:

MUDDLE cloves in base of shaker. ADD next five ingredients, SHAKE with ice and fine strain into ice-filled glass. TOP with champagne.

2 dried Clove
1 2/3 fl oz Pisco
1 fl oz Pineapple juice (fresh pressed)
1/2 fl oz Orange juice (freshly squeezed)
1/2 fl oz Lemon juice (freshly squeezed)
1/2 fl oz Sugar syrup 'rich' (2 sugar to 1 water, 65.0°brix)
2/3 fl oz Brut champagne or sparkling wine
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Review:

A tangy, balanced combination of rich flavours. The quality of pisco used is crucial to the success of a Pisco Punch.

Variant:

This recipe is improved by using the gomme arabic marinade prescribed in Alfredo Micheli's Pisco Punch in place of sugar syrup. If using the marinade drop one of the marinated pineapple wedges and cloves into the drink as the garnish.

History:

This interpretation of a Pisco Punch was created by yours truly in 2003..
Pisco Punch cocktail history

Nutrition:

159 calories

Alcohol content:

  • 1.3 standard drinks
  • 12.46% alc./vol. (24.92° proof)
  • 18.1 grams of pure alcohol
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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