Pisco Punch Recipe

Perfect for hot weather and punch bowls, this delicious grape-based booze is catching fire across the country. Here’s why—and how—you should drink it down this summer.


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Photo by Joseph De Leo; Styling: Erin MerharSlightly tart with a dry finish, pisco is the preeminent summertime thirst-quencher. It’s light enough to please vodka lovers, but with enough character for those seeking complexity. The national spirit of both Peru and Chile, pisco (PEE-skoh) was the first liquor produced in the Americas. Grapes brought to Peru in the 1500s that were unsuitable for wine were distilled into pisco, which shares the same name as the country’s main port at the time. While westerns love to show hardened cowboys drinking whiskey, in reality, pisco was far more plentiful up until Prohibition. Now, pisco is enjoying a resurgence and is a staple on the best cocktail menus. 

PISCO PUNCH 2014

10 ounces pisco
4   ounces Combier Triple Sec
4   ounces white Port
6  ounces pineapple syrup*
6   ounces fresh lemon juice
½  bottle dry sparkling wine
For garnish:
5   lemons, sliced into wheels
5   oranges, sliced into wheels
1   pineapple, cut into wedges
Several edible flowers
1–2  dashes of grated nutmeg

Mix everything except the dry sparkling wine and fruit in a large punch bowl and refrigerate for 1 hour. Remove from refrigerator and add the sparkling wine. Garnish with floating lemon wheels, orange wheels, thin pineapple wedges, edible flowers (pansies are best) and a few dashes of nutmeg. Serves 20.

* In a pot, combine 2 quarts of water and 2 quarts of white sugar. Add 1 chopped pineapple, including the skin. Bring to a low boil, add 1 cinnamon stick, 3 star anise pods and 1 vanilla pod. Cool and strain.

3 Classic Piscos for Your Home Bar
Pisco Portón
BarSol
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