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.
Slideshow:Perfect Party Punches
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 smallhandfoods.com.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.