Pisco Punch

San Francisco’s golden punch: pisco, pineapple and lemon, long and lightly sweet.

• Pisco60 ml
• Pineapple syrup20 ml
• Lemon juice20 ml
• Simple syrup10 ml
• Pineapple wedgeto garnish

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.

CREATED

Late 1800s

CREATOR

Disputed

STATE

United States

LOCATION

San Francisco, California

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”.