Pisco Punch

Pisco punch was wildly popular at a 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.

Source
Martha Stewart Living, August 2009
Pisco Punch
  • yield Makes 6

Ingredients

  • 1 peeled, cored pineapple, cut into 1-inch cubes

  • 1 bottle (750 milliliters) pisco (wine-searcher.com)

  • 1 cup sugar

  • 1 cup water

  • 1/2 cup fresh lime juice (from 4 limes)

  • Ice

Directions

  1. Step 1

    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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Pisco Punch
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