{"id":772,"date":"2018-09-07T07:55:48","date_gmt":"2018-09-07T07:55:48","guid":{"rendered":"https:\/\/barsol.tequilapistole.de\/2018\/09\/07\/dolore-gravida\/"},"modified":"2022-08-24T14:58:50","modified_gmt":"2022-08-24T14:58:50","slug":"pisco-punch-cocktail","status":"publish","type":"post","link":"https:\/\/barsolpisco.eu\/en\/cocktails\/pisco-punch-cocktail\/","title":{"rendered":"Pisco Punch"},"content":{"rendered":"<div class=\"wp-block-image\"><figure class=\"alignright\"><img decoding=\"async\" src=\"https:\/\/barsolpisco.eu\/wp-content\/uploads\/2018\/09\/barsol-pisco-punch-cocktail.jpg\" alt=\"\" class=\"wp-image-3740\"\/><\/figure><\/div>\n\n\n<div>The cocktail classic from the San Francisco of the late 19th century. The inventor Duncan Nicol took the original recipe to his grave, but this recipe, handed down by one of his co-workers, is probably very close to the original.<\/div>\n<div>&nbsp;<\/div>\n\n\n<h2 class=\"wp-block-heading\">INGREDIENTS<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>60ml <a href=\"\/en\/barsol-pisco-italia\/\">Barsol Pisco &#8211; Italia<\/a><\/li><li>30ml pineapple gomme syrup<\/li><li>30ml fresh lime juice<\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">PREPARATION<\/h2>\n\n\n\n<p>Place all ingredients in a shaker with a handful of ice cubes, shake well and strain into a short drink glass. <\/p>\n\n\n\n<h2 class=\"wp-block-heading\">RECIPE FOR PINEAPPLE GOMME SYRUP<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li> 500g fine white cane sugar (for example Guarani)<\/li><li>500ml water<\/li><li>50g Gum Arabicum<\/li><li>3 - 4 pineapple slies (each about 1cm thick) <\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">PREPARATION <\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>Heat water in a pot, stir in gum arabic and sugar.<\/li><li>Cut the pineapple slices into cubes, squeeze them and add the juice and the cubes to the pot.<br><\/li><li>Simmer for 15-20min, stirring from time to time.<br><\/li><li>Allow to cool, sift out pineapple pieces and pour into a glass bottle.<br><\/li><li>Store the finished syrup in a cool place. <\/li><\/ul>","protected":false},"excerpt":{"rendered":"<p>Der Cocktailklassiker aus dem San Francisco des sp\u00e4ten 19. Jahrhunderts. Das Originalrezept nahm der Erfinder Duncan Nicol mit ins Grab, doch dieses von einem seiner Mitarbeiter \u00fcberlieferte Rezept kommt dem Original wohl sehr nahe. &nbsp; ZUTATEN 60ml Barsol Pisco &#8211; Italia 30ml Ananas-Gomme-Sirup 30ml frischer Limettensaft ZUBEREITUNG Alle Zutaten mit einer Handvoll Eisw\u00fcrfel in einen Shaker geben, gut sch\u00fctteln und in ein Shortdrink-Glas abseihen. REZEPT F\u00dcR DEN ANANAS-GOMME SIRUP (f\u00fcr 700ml) 500g feiner wei\u00dfer Rohrzucker (z.B. Guarani) 500ml Wasser 50g Gummi Arabicum 3 &#8211; 4 Ananasscheiben (jeweils ca. 1cm dick) ZUBEREITUNG Wasser in einem Topf erhitzen, Gummi Arabicum und Zucker einr\u00fchren. Ananasscheiben in W\u00fcrfel schneiden, auspressen und den Saft sowie die W\u00fcrfel in den Topf geben. 15-20min lang k\u00f6cheln lassen, ab und zu umr\u00fchren. Abk\u00fchlen lassen, Ananasst\u00fccke heraussieben und in eine Glasflasche f\u00fcllen. Den fertigen Sirup k\u00fchl lagern.<\/p>","protected":false},"author":1,"featured_media":3786,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[6],"tags":[],"class_list":["post-772","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cocktails"],"_links":{"self":[{"href":"https:\/\/barsolpisco.eu\/en\/wp-json\/wp\/v2\/posts\/772","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/barsolpisco.eu\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/barsolpisco.eu\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/barsolpisco.eu\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/barsolpisco.eu\/en\/wp-json\/wp\/v2\/comments?post=772"}],"version-history":[{"count":22,"href":"https:\/\/barsolpisco.eu\/en\/wp-json\/wp\/v2\/posts\/772\/revisions"}],"predecessor-version":[{"id":3741,"href":"https:\/\/barsolpisco.eu\/en\/wp-json\/wp\/v2\/posts\/772\/revisions\/3741"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/barsolpisco.eu\/en\/wp-json\/wp\/v2\/media\/3786"}],"wp:attachment":[{"href":"https:\/\/barsolpisco.eu\/en\/wp-json\/wp\/v2\/media?parent=772"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/barsolpisco.eu\/en\/wp-json\/wp\/v2\/categories?post=772"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/barsolpisco.eu\/en\/wp-json\/wp\/v2\/tags?post=772"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}