Pisco PunchPornchai Mittongtare
A Caribbean spin on the 150-year-old classic, this version infuses pineapple into Pisco (a South American brandy) and uses fresh grapefruit and lime peels for added brightness.
Recipe information
Yield
Makes 12 servings
Ingredients
1 4-pound pineapple, peeled, cut into 1-inch pieces
1 750-ml bottle Pisco
2 cups Simple Syrup
1 1/2 teaspoons grated lime peel
1 1/2 teaspoons grated white grapefruit peel
2/3 cup fresh lemon juice
Ice cubes
12 pineapple leaves (optional)
Preparation
Step 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.
Step 2
Strain Pisco into pitcher; discard pineapple.
Step 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.
