The aromatic flower buds of a tree native to the Maluku Islands in Indonesia. Commonly used as a spice in cooking, but sometimes in cocktails too, apparently.
A 16th century yellowish to colorless brandy produced in Peru by distilling fermented grape juice into a high-proof spirit, much like an Eau de vie. Pisco from Peru must be aged for at least 3 months but only in steel vats. They must be distilled to proof, and ABV tends to stay around ~40%
A tropical fruit, used in many tropical cocktails for its sweet flavor and yellow color. You can either juice a real pineapple, buy pineapple canned in juice (not syrup) or buy pineapple juice in a container.
A citrus juice used in many cocktails, both for its sweet and tart taste and its color. Orange juice, unlike lemon and lime, can be kept fresh for days. In a blind taste test, most people liked day-old orange juice.
The most common fruit juice used in cocktails. This citrus juice is about 6% acid; pure citric acid. Lemon juice should be used the day it is squeezed, some like it freshly squeezed and others like it a few hours old.
A syrup made from dissolving granulated sugar (sucrose) in water. Regular simple is made by combining 1:1 sugar:water by mass, rich simple is 2:1 sugar:water by mass although only 1.5 times as sweet as regular. We always use 1:1 syrup unless otherwise noted in the recipe itself.
An extra dry carbonated sparkling wine containing less than 1.5% sugar. It is often used in place of Champagne. For our purposes we treat this the same as Champagne and Sparkling Wine.
A tropical plant with a tart yellow fruit. Most often used in tiki cocktails and fizzes.
Add all ingredients to shaker, except the Champagne, and shake with ice until chilled. Strain into an ice-filled glass and top with champagne. Garnish with a Pineapple wedge.
The Pisco Punch has a very interesting history that is far too long to type here. It is worth the google search! I’ll just say the original recipe from the 1860’s is ‘secret’ but did contain cocaine.
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