Pisco Punch

Making its debut in San Francisco, California, during the Gold Rush, this pisco punch recipe has a storied history.

“San Francisco’s Bank Exchange Saloon gave birth to the Pisco Punch during the late 1800’s. Barman Duncan Nicol’s secret ingredient, cocaine in Vin Mariani, made the cocktail so potent and popular that he imposed a two-drink limit. A modern recipe, sans cocaine, replaces Vin Mariani with a red aperitif wine.” — Nico Vera


  • 2 ounces Italia pisco
  • 1 ounce lime juice
  • 1 oz. pineapple gum syrup
  • 1/2 oz. red aperitif wine
  • dash aromatic bitters
  • an expressed orange peel

One cocktail glass, between 4-6 ounces


  1. Mix the pisco, lime, syrup, wine, and bitters in a shaker with ice. Shake vigorously and strain into a chilled cocktail goblet. Garnish with an expressed orange peel.
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