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Pisco Punch cocktail made with Liber & Co. syrup

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.
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Prep Time 5 minutes
Total Time 5 minutes
Course Drinks
Cuisine American, Peruvian
Servings 1 Cocktail

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.

Notes

Pineapple Gum Syrup

A pineapple syrup made with gum arabic for a silky, rounded texture. It's the classic sweetener in the Pisco Punch.
Shop Liber & Co. Pineapple Gum Syrup here.
Keyword classic cocktail, pineapple, pisco, pisco punch, punch, san francisco