Original San Francisco Pisco Punch Recipes
PISCO PUNCH
A Caribbean spin on the 150-year-old classic, this version infuses pineapple into Pisco (a South American brandy) and uses fresh grapefruit and lime peels for added brightness.
Provided by Audrey Saunders
Yield Makes 12 servings
Number Of Ingredients 8
Steps:
- Place pineapple pieces in large jar. Pour Pisco over. Cover and refrigerate 3 days, shaking occasionally. Divide Simple Syrup between 2 bowls. Mix grated lime peel into 1 bowl and grated grapefruit peel into the other. Cover and refrigerate both syrups overnight.
- Strain Pisco into pitcher; discard pineapple.
- Strain both syrups into Pisco. Add lemon juice; stir to blend. Fill 12 small glasses with ice, then add punch. Garnish with pineapple leaves, if desired.
PISCO PUNCH
Pisco punch was wildly popular at a San Francisco saloon called the Bank Exchange, whose tight-lipped owner took the recipe to his grave in 1926. There it stayed until an enterprising historian reconstructed the heavenly drink in the 1970s.
Provided by Martha Stewart
Categories Drink Recipes
Yield Makes 6
Number Of Ingredients 6
Steps:
- Combine pineapple with pisco in a nonreactive bowl. Cover, and refrigerate for 3 days (make sure fruit is submerged). Bring sugar and water to a boil; stir to dissolve. Let syrup cool. Stir 1/2 cup syrup and lime juice into pisco mixture. Fill 6 glasses with ice and punch. Garnish with soaked pineapple.
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