Doheny Pisco Punch

Doheny Pisco Punch image

Serve in

12 fresh Mint leaves
fl oz Fresh pressed pineapple juice
2 fl oz BarSol Mosto Verde Italia Pisco
¾ fl oz Freshly squeezed lemon juice
¼ fl oz Vanilla sugar syrup
1 dash Angostura Aromatic Bitters
Top up with Three Cents Ginger Beer
  • Display recipe in:

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.


Mint sprig & pineapple slice


Vincenzo's twist on the San Franciscan classic.


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.


149 Calories

Buy ingredients

Buy direct from The Whisky Exchange

This ingredient is not currently available for purchase through The Whisky Exchange
Ginger beer

Approximately £0.00 per cocktail *

* price per cocktail is an estimate based on the cost of making one cocktail with the above selected ingredients.

  • Welcome to
  • Receive updates packed with drinks, bars and cocktails content
  • Please confirm you are over 21 years old and enter your email
  • No thanks, continue to
CSS revision 7cbbbe0