Pisco Punch (Difford's recipe)

Also known as: Писко Панч, Писко-Панч, Писко пунш, Писко-пунш, Pisco Punch

Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.

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• Method: shake
• Glass: Collins glass
• Ice: Ice in glass
• Garnish: Pineapple wedge
• ABV: 13%

Ingredients

• Clove — 2 dried
• BarSol Mosto Verde Italia Pisco — 1⅔ oz (50 ml)
• Pineapple juice (fresh pressed) — 1 oz (30 ml)
• Orange juice (freshly squeezed) — ½ oz (15 ml)
• Lemon juice (freshly squeezed) — ½ oz (15 ml)
• Sugar syrup — ½ oz (15 ml)
• Brut Champagne — ⅔ oz (20 ml)

How to make it

1. MUDDLE cloves in base of shaker.
2. ADD next five ingredients, SHAKE with ice and fine strain into ice-filled glass.
3. TOP with champagne.

A refreshing punch cocktail based on pisco and pineapple juice.

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