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 

Eric Adkins
May 2012

Gallery

Credit: © Lucas Allen

Recipe Summary

Yield:
Makes about 12 Drinks
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Notes

Pineapple gum syrup, thickened pineapple-flavored simple syrup, is available at smallhandfoods.com.

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