Pisco Punch recipe
Discover the legendary San Francisco Gold Rush cocktail featuring pisco and rich pineapple gum syrup.
Method: Shake and fine strain ·
Glass: Chilled coupe glass ·
Time: 4 min ·
Difficulty: Intermediate ·
Family: Tiki & Tropical
Ingredients
- 2 oz Pisco (Quebranta or aromatic pisco)
- 0.75 oz Pineapple juice (Freshly pressed)
- 0.75 oz Fresh lemon juice (Freshly squeezed)
- 0.5 oz Gum arabic syrup (Gomme syrup)
- 2 dashes Angostura bitters (Optional modifier)
How to make a Pisco Punch
- Add pisco, pineapple juice, lemon juice, and gum arabic syrup to a cocktail shaker filled with ice.
- Shake vigorously for approximately 15 seconds to chill and aerate the mixture.
- Double strain the liquid through a fine-mesh sieve into a chilled coupe glass.
- Garnish with a fresh pineapple wedge and a dusting of freshly grated clove on top.
Garnish
Pineapple wedge and freshly grated clove.
Pro tip
Authentic gum arabic syrup provides the signature silky mouthfeel and viscosity that standard simple syrup cannot replicate. If fresh pineapple is available, bruising pineapple chunks directly in the shaker tin can further heighten the tropical aromatic profile.
History of the Pisco Punch
Originating at San Francisco's famed Bank Exchange saloon during the California Gold Rush of the 1850s, the Pisco Punch became one of the most celebrated and fiercely guarded libations in American cocktail history. While bartender Duncan Nicol famously maintained absolute secrecy surrounding his proprietary preparation until his death, historical accounts and modern reconstructions indicate that its captivating allure stemmed from a potent combination of Peruvian pisco, preserved pineapple infusion, and rich gum arabic syrup. Today, historians debate the exact ratios of Nicol's original secret brew, though contemporary revivals successfully honor its legendary lineage.
Flavour profile
Fruit-forward, Tart, Rich, Aromatic
Variations
- Bank Exchange Heritage — Incorporates a proprietary pineapple-infused pisco macerated with gum syrup and yellow chartreuse.
- Andean Highball — Lengthened with chilled club soda over cracked ice in a highball glass with a lime wheel.
Practise making the Pisco Punch in the free Virtual Bar game.