Garnish:
Mint sprig & pineapple slice
How to make:
Lightly MUDDLE (just to bruise) mint in base of shaker. Add next five ingredients, SHAKE with ice and strain into ice-filled glass. TOP with ginger beer.
| 12 fresh | Mint leaves |
| 1 1/2 fl oz | Pineapple juice (freshly extracted/pressed/squeezed) |
| 2 fl oz | BarSol Mosto Verde Italia Pisco |
| 3/4 fl oz | Lemon juice (freshly squeezed) |
| 1/4 fl oz | Vanilla sugar syrup |
| 1 dash | Angostura Aromatic Bitters |
| Top up with | Thomas Henry Ginger Beer |
Review:
Vincenzo's twist on the San Franciscan classic.
History:
Adapted from a drink created in 2007 by Vincenzo Marianello at Doheny in Los Angeles, USA.
Pisco Punch cocktail history
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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