Pisco Punch
A classic Peruvian cocktail featuring pineapple-infused Pisco brandy, citrus peels, and fresh lemon juice. This refreshing punch is infused for three days for maximum flavor development.
12 servings
72 hr 15 min
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Ingredients
- •1 whole pineapple
- •1 bottle Pisco
- •2 cups Simple Syrup
- •1½ teaspoons grated lime peel
- •1½ teaspoons grated white grapefruit peel
- •⅔ cup fresh lemon juice
- •1 to taste Ice cubes
- •12 pieces pineapple leaves
Cooking Instructions
- 1.
Place pineapple pieces in large jar. Pour Pisco over. Cover and refrigerate 3 days, shaking occasionally. Divide Simple Syrup between 2 bowls. Mix grated lime peel into 1 bowl and grated grapefruit peel into the other. Cover and refrigerate both syrups overnight.
4320 min
- 2.
Strain Pisco into pitcher; discard pineapple.
5 min
- 3.
Strain both syrups into Pisco. Add lemon juice; stir to blend. Fill 12 small glasses with ice, then add punch. Garnish with pineapple leaves, if desired.
10 min
