How To Make A Pisco Punch Cocktail | Master Your Glass

On this episode of MYG I am joined by my renowned Pisco Expert and Peruvian native Diego Loret De Mola who shows us how to make a Pisco Punch. The Pisco punch was made famous Duncan Nicol at the Bank Exchange Saloon at the end of the 19th century, in San Francisco,
California.
The Bank Exchange Saloon was in the south-east corner of the intersection of the Montgomery and Washington streets, in the Montgomery Block building.
The drink’s actual recipe was kept secret so when Duncan Nichol died in 1926, the original Pisco Punch recipe did too.
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Pisco Punch
In a blender add 2 cups of crushed ice
Take a mixing glass or measuring cup and add 3 bar spoons of Hot-Buttered rum batter and
2.25 of cold water and mix (Don’t worry about it separating – you will be double straining
anyway)
1 oz. (30ml.) Pineapple Syrup*
1 oz. (30ml.) Pineapple Juice
1 oz. (30ml.) Lemon & Lime Juice (50:50)
2 oz (60ml.) Barsol Pisco
Float Italian Sweet Vermouth
Fill a cocktail shaker with a cup of ice. Add all the ingredients above except the Sweet Vermouth. Shake and strain over fresh ice. Float the Sweet Vermouth and garnish with the leftover pineapple cubes (that were used to make the pineapple syrup) and a pineapple leaf.

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*Pineapple Syrup Recipe
Ingredients:
1 Pineapple (cut, peeled, cored, and cubed)

3 cups cane sugar
3 cups water
Method:
Pour the sugar and water into a pot on the stove and bring it to a gentle boil (stir frequently to keep from burning). Turn off the flame and toss in the cubed pineapple - leave it in the covered pot for 3 hours. Strain to separate the pineapple cubes from the liquid (Do not discard the cubes as they will be used to garnish your Pisco Punch). Store syrup in an airtight container in the fridge for up to a month.

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Barsol Pisco
www.barsolpisco.com
Crafted in small batches and estate bottled, BarSol is the ultimate artisanal Pisco from Ica - Peru, distilled to bottle proof and neither water nor other ingredients are added to the sole grape juice that is fermented into a perfect wine before it is distilled, thereby creating an
exceptional spirit.
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Dale's Pimento Aromatic Bitters™
Handcrafted and produced in Samur, France at the Combier Distillery with renowned absinthe distiller T. A. Breaux, Dale DeGroff's Pimento Aromatic Bitters combines the delightfully complex pimento allspice berry with a hint of anise and other herbs, providing a distinct new flavor that enhances many cocktails.

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Theme Music “La Tarantella”.
Thank you Charles Berthoud for revising my music:
https://www.youtube.com/channel/UCAi_uNeDWRXj8C8yw358gWw
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