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.

  • Yield: Makes 6

Source: Martha Stewart Living, August 2009


  • 1 peeled, cored pineapple, cut into 1-inch cubes
  • 1 bottle (750 milliliters) pisco
  • 1 cup sugar
  • 1 cup water
  • 1/2 cup fresh lime juice (from 4 limes)
  • Ice


  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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