- SERVINGS: Makes about 12 Drinks
Duncan Nicol, owner of San Francisco’s legendary Bank Exchange bar, invented the Pisco Punch in the late 1800s. One of the drink’s key ingredients, pineapple gum syrup, went out of production long ago and became available again only recently.
- In a punch bowl, combine the pisco, lemon juice, water, gum syrup and pineapple chunks and refrigerate until chilled, about 2 hours. Add ice. Serve the punch in chilled coupes and garnish with the pineapple slices.
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Congratulations to Mei Lin, winner of Top Chef Season 12.