Pisco Punch（ピスコ・パンチ）
Pisco, pineapple, lime — San Francisco's Gold Rush punch.
01Recipe
Recommended recipe
House spec — an editorial spec drawing on the sourced versions below.
| Ingredient | Measure |
|---|---|
| Pisco | 60 ml |
| Fresh pineapple juice | 22.5 ml |
| Sugar Syrup | 15 ml |
| Lemon Juice | 15 ml |
| Dry White Wine | 30 ml |
| Cloves | 3 pcs |
Total volume (pre-dilution)
4 : 1.5 : 1 : 1 : 2
- 01
Gentle mash the simple syrup with the cloves, add the remaining ingredients except the wine.
- 02
Shake vigorously and double strain into a large goblet.
- 03
Add the wine on top and gently stir.
Garnish — N/A
02Taste profile
- Sweetness
- 55Moderate
- Sourness*
- 67Strong
- Bitterness
- 10Faint
- Fruitiness
- 75Strong
- Herbal*
- 0Faint
- Alcohol
- 50Moderate
- Crisp
- 60Strong
Independent editorial scores, 0–100. *Estimated from the ingredient list — a profile sketch, not a verdict.
03History
Peruvian pisco came up the Pacific trade route; Nicol built the city's signature punch on it. It died with the bar in 1919 and returned with the craft revival.
Gum arabic was the original texturiser — sugar syrup does the job today.
Origin contested — the entry keeps verified record and received legend distinct.
Sources — IBA Official Cocktails · Pisco Porton
04Recipe versions
Each version is shown exactly as recorded in its source — unverified claims are flagged.
- IBA Official Cocktails
International Bartenders Association · iba-web-current · Official
- Pisco60 ml
- Pineapple juice22.5 ml
- Sugar Syrup15 ml
- Lemon Juice15 ml
- White Wine30 ml
- Cloves3 pcs
Gentle mash the simple syrup with the cloves, add the remaining ingredients except the wine. Shake vigorously and double strain into a large goblet. Add the wine on top and gently stir.
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