Name: Doheny Pisco Punch
Total time: 2 min
Cuisine: Cocktail
Ingredients: 12 Mint leaves; 45 ml Pineapple juice; 60 ml Pisco; 22.5 ml Lemon juice; 7.5 ml Vanilla sugar syrup; 1 Aromatic bitters; Ginger beer

Serve in

Collins glass

Ingredients:
12 fresh	Mint leaves
1 1/2 fl oz	Pineapple juice
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
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Read about cocktail measures and measuring.

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.

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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

More cocktails by Vincenzo Marianella

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.