We’ve mixed up this new ‘Save the Beelini’ recipe, using our new ‘Peach & Honey’
Pineapple Pisco Punch
Our #sixbarrelsquad newbie, Mesita Winebar in Martinborough, have just released their latest drinks menu addition, Pineapple Pisco Punch, and have kindly sent us the recipe to share so you can have a go at home.
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)
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.
Enjoy and don’t forget to tag us (@sixbarrelsodaco and @mesita.winebar) on Instagram with pics of your version at home.
Buy the following products used in this recipe :