Cocktail guide: Pisco Punch
© Lucas Allen

Pisco Punch

  • 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.


  1. 24 ounces pisco
  2. 8 ounces fresh lemon juice (from about 6 lemons)
  3. 8 ounces water
  4. One 8 1/2-fluid-ounce bottle pineapple gum syrup (see Note)
  5. 2 1/2 cups fresh pineapple chunks
  6. Ice, preferably 1 large block
  7. Thin pineapple slices, for garnish
  1. 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.
Pineapple gum syrup, thickened pineapple-flavored simple syrup, is available at