Pisco Punch


This classic cocktail was created in San Franciso in the late 19th century. The inventor of Pisco Punch Duncan Nicol took the original recipe to his grave. Nevertheless, this version from one of his bartenders is considered to be very similar to the original and is extremley popular today.  



Put all the ingredients together with a handful of ice cubes in a shaker. Shake well and strain into a longdrink glass.


INGREDIENTS for 700ml:

  • 500g fine white cane sugar (e.g. Guarani)
  • 500ml water
  • 50g gum arabic
  • 3 - 4 slices of pineapple (about 1cm thick)


  • Heat the water in a pot and add gum arabic and sugar. 
  • Cut the pineapple slices into 1cm thick cubes, squeeze out the juice and add the juice and the pineapple slices into the pot. 
  • Cook the mixture for 15-20 minutes and stir regularly.  
  • After this, let it cool, strain the mixture to take out the pineapple chunks und fill the syrup in a bottle.
  • For storage keep the syrup in the fridge. 
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