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Pisco Punch, Micheli’s


2 wedge
An orange colored citrus fruit. Many types of orange make an appearance in cocktails. The peel and juice are equally valuable to diverse cocktails.
3 wedge
A tropical plant with a tart yellow fruit. Most often used in tiki cocktails and fizzes.
2 oz
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%
0.75 oz
A simple syrup made with pineapple juice. To make yourself combine and dissolve equal parts by mass pineapple juice and syrup. Some sources simply buy pineapples that have been canned in syrup and use the residual syrup.
0.75 oz
Water into which carbon dioxide gas under pressure has been dissolved, creating a fizzy texture. We treat soda water, club soda, seltzer and sparkling water the same.
1 wedge
A tropical plant with a tart yellow fruit. Most often used in tiki cocktails and fizzes.

Muddle the orange and pineapple slices in the base of a shaker. Add pisco and pineapple syrup (marinade). Shake with ice and fine strain into an ice-filled glass. Top with 2oz or less of soda. Garnish with a pineapple wedge. #muddle #shake


To make the pineapple syrup (marinade): Cut the leafy head off the pineapple, leave the skin. Clean the pineapple under hot water. Core the pineapple and remove. Cut into inch thick rings, then into wedges. Place in a large container with lid. Cover with rich simple syrup (or gomme syrup) and seal. Leave for 24 hours. Strain the syrup away and use the wedges in the drink.


Sweet
Fresh
Difford’s Guide
avg. 3.0 (3)
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