Pineapple Pisco Punch

Pineapple Pisco Punch

Ingredients

  • 30ml Encanto Pisco
  • 15ml Lillet Rouge
  • 15ml Fresh Lemon Juice
  • Six Barrel Soda Co Lemonade, to top-up (or Lemonade syrup and soda)
  • 30ml Pineapple Sugar Syrup, made with:
    • 1 Pineapple (Peeled and chopped)
    • 150g Piloncillo Sugar (or palm sugar)

Method

For the Pineapple syrup, macerate pineapple in grated sugar for 24 hours. Blend and strain.

In a boston shaker, add the Pisco, pineapple syrup, Lillet Rouge and lemon juice. Add 2/3 ice and shake hard.

Strain into a stemless wineglass over ice. Top up glass with Six Barrel Soda Lemonade and garnish with a pineapple wedge.


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