Pisco Punch

Name: Pisco Punch
Ingredients: 2 1-inch cubes fresh pineapple; 1 1/2 ounces Fresh Pineapple Syrup (page 156); 2 ounces Barsol Pisco Quebranta brandy; 1/2 ounce freshly squeezed lemon juice; 1/2 ounce freshly squeezed lime juice; 5 drops Bitter Truth Celery Bitters; 1 lemon wheel; 1 pineapple wedge, skin on, for garnish

8 ingredients

11 steps

Ingredients

2 1-inch cubes fresh pineapple
1 1/2 ounces Fresh Pineapple Syrup (page 156)
2 ounces Barsol Pisco Quebranta brandy
1/2 ounce freshly squeezed lemon juice
1/2 ounce freshly squeezed lime juice
5 drops Bitter Truth Celery Bitters
1 lemon wheel
1 pineapple wedge, skin on, for garnish

Directions

1

Muddle the pineapple cubes and pineapple syrup in the bottom of a mixing glass.
2

Add the brandy, juices, bitters, and large cold ice cubes.
3

Shake vigorously for 7 or 8 seconds and strain into a large wine goblet over large cold ice cubes.
4

Drop in the lemon wheel and garnish the rim with the pineapple wedge.
5

Dominant Flavors: pineapple and grape musk
6

Body: medium, fibrous, full mouthfeel
7

Dryness: medium to dry
8

Complexity: medium
9

Accentuating or Contrasting Flavors: celery and grass
10

Finish: short, dry, mouthwatering
11

Glass: large wine goblet