Shop the Syrups
This cocktail calls for Liber & Co. Pineapple Gum Syrup. We use and stock it, made by Liber & Co. in Texas from real ingredients.
Pisco Punch
The Pisco Punch was the toast of San Francisco in the 1890s, served by Duncan Nicol at the Bank Exchange saloon. His exact recipe went with him to the grave, but pineapple gum syrup is the key to the version bartenders make today.
Ingredients
- 60 ml Pisco
- 22.5 ml Pineapple gum syrup
- 22.5 ml Fresh lemon juice
Instructions
- Add all the ingredients to a shaker with ice.
- Shake well for about 10 seconds.
- Strain into a chilled coupe, or over ice in a rocks glass if you prefer it longer.
- Garnish with a chunk of fresh pineapple.
