Doheny Pisco Punch

Difford's Guide

Ingredients

Barware

Collins glass
Measuring jigger
Muddler
Shaker
Strainer

Nutrition

149 calories
Doheny Pisco Punch image

Serve in

Collins glass

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 12 fl oz Fresh pressed pineapple juice
2 fl oz BarSol Mosto Verde Italia Pisco
34 fl oz Freshly squeezed lemon juice
14 fl oz Vanilla sugar syrup
1 dash Angostura Aromatic Bitters
Top up with Three Cents Ginger Beer
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Comment:

Vincenzo's twist on the San Franciscan classic.

About:

Adapted from a drink created in 2007 by Vincenzo Marianello at Doheny, Los Angeles, USA.

Our Pisco Punch cocktail page gives a more detailed history of this drink and explains the different recipes.

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