Pisco Punch Cocktail Recipe

Pete Capella
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Who would have thought that a Peruvian Grape Brandy would be part of leading the charge of the current cocktail revolution? Pisco is on the forefront of many cocktail programs throughout the US. But in the late 1800s it was a superstar on the San Francisco bar scene, due to trade routes from South America leading up the western seaboard of the United States. The Pisco Punch was all the rage at The Bank Exchange, the most popular bar in San Francisco at the time. Rumor has it that inventor of the Pisco Punch, Duncan Nicol, who took the original recipe to his grave, had his own secret ingredient that got all the patrons hooked on the drink: cocaine (which was legal at the time). Here is The Savory’s recipe, sans the white stuff:


Pisco Punch

2 oz Pisco

1 oz Pineapple Gum

¾ oz Lime Juice

¼ oz Lemon Juice

2 dashes of Angostura Bitters

1 Mint Sprig for Garnish

1 Pineapple Frond for Garnish

1 Luxardo Maraschino Chery for Garnish


Shake and Strain into highball. Garnish with a mint sprig, a pineapple frond and a Luxardo Maraschino cherry.

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