In keeping with our quest to help quench the desperate thirsts of a sun-soaked Miami populace, we drunkenly -- I mean proudly present this recipe for a sprightly pisco punch. Pisco is a 300-year-old spirit distilled from grapes and hailed as a national drink in Chile and Peru. Granted, most of the hailing is done by those who have quaffed a few too many pisco sours, but still.
Gran Sierpe Pisco is a high-end, Miami-based brand culled from grapes grown in Southern Peru and distilled in copper kettles. Most folks don't realize that pisco was very popular in the United States in the early 1900s; it disappeared during prohibition and didn't come back until the recent trending towards Latin cocktails and creative mixology.
The following recipe for Gran Sierpe Punch was concocted by local mixologists Gabe Orta and Elad Zvi of Bar Lab. It is simple to prepare, but it
would be a shame to drink by yourself. Prepare a pitcher of it when
guests come around, because a good punch is one of those things that
are always more rewarding to give than to receive. This is especially
true of a punch in the nose.
Gran Sierpe Punch
1 1/2 oz. Gran Sierpe Pisco
1 oz. pineapple juice
1 oz. lime juice
1/2 oz. simple syrup
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Fill a cocktail shaker with ice. Add all of the ingredients and
shake well (10 seconds). Strain into an ice-filled rocks glass and
garnish with lime wheel.