Certainly inspired by the Pisco Punch, the Pisco-Apricot Tropicál first appeared in Charles H. Baker’s 1951 South American Gentleman’s Companion. Erik Adkins thought the recipe could be better, so he replaced its watery pineapple juice with pineapple gum syrup.
Slideshow:Recipes for a Latin Cocktail Party
1 1/2 ounces pisco
1/2 ounce apricot brandy
3/4 ounce fresh lemon juice
3/4 ounce pineapple gum syrup (See Note)
2 dashes of Angostura bitters
How to Make It
Fill a cocktail shaker with ice. Add all of the remaining ingredients and shake well. Strain into a chilled coupe.
Pineapple gum syrup, thickened pineapple-flavored simple syrup, is available at smallhandfoods.com.
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