Doheny Pisco Punch

Doheny Pisco Punch image

Serve in

Collins...
12 fresh Mint leaves
fl oz Fresh pressed pineapple juice
2 fl oz BarSol Supremo 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
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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.

Garnish:

Mint sprig & pineapple slice

Comment:

Vincenzo's twist on the San Franciscan classic.

Origin:

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

Nutrition:

149 Calories

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Ginger beer

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