Pisco Punch

In his version of a signature San Francisco drink, Pisco Punch, Duggan McDonnell adds limoncello for a bit of citrusy sweetness and ginger beer for spice and effervescence.

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  • Servings: Makes 8 drinks

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  • 8 pineapple chunks (1/2-inch)
  • 12 dashes of Angostura bitters
  • 12 ounces Pisco, preferably acholado
  • 4 ounces limoncello
  • 8 ounces fresh orange juice
  • 4 ounces Simple Syrup
  • 3 ounces fresh lime juice
  • Ice
  • 8 ounces chilled ginger beer

How to make this recipe

  1. In a large resealable container, muddle the pineapple and bitters. Add the next five ingredients; refrigerate for at least 1 hour. Cover and shake, then pour into an ice-filled pitcher. Strain into ice-filled rocks glasses; stir in the ginger beer.

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