No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

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.

  • yield: Makes 6

advertisement

advertisement

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.

Source
Martha Stewart Living, August 2009

Related Topics

advertisement

advertisement