CLASSIC COCKTAIL · 1850–1889
Pisco Punch
San Francisco’s golden punch: pisco, pineapple and lemon, long and lightly sweet.
late 1800sHistorical classicResearched
Pisco Punch was created in or en route to San Francisco and made famous at the city’s Bank Exchange saloon, which opened in 1853 and closed with Prohibition in 1919. Its creation is usually credited to “Professor” Jerry Burns or to the bar’s last owner, Duncan Nicol, and the recipe was a closely guarded secret prepared in the basement. Rudyard Kipling immortalised it in 1889 as “compounded of the shavings of cherub’s wings”.
THE RECIPEBright, tropical and softly sweet
Ingredients
- Pisco60 ml
- Pineapple syrup20 ml
- Lemon juice20 ml
- Simple syrup10 ml
- Pineapple wedgeto garnish
Method
Shake the pisco, pineapple syrup, lemon and simple syrup with ice. Strain into a tall glass over ice and garnish with a pineapple wedge and a lemon wheel.
Highball · ice · pineapple wedge and lemon