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.


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

  • 1 bottle (750 milliliters) pisco

  • 1 cup sugar

  • 1 cup water

  • ½ 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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