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Pisco Punch
A historic San Francisco punch of pisco, pineapple, citrus, and sugar.
Base spirit
Pisco
Style
Punch
Glassware
Rocks glass
Technique
Shake
Pisco Punch was the signature drink of San Francisco’s Bank Exchange saloon: pisco lengthened with pineapple, citrus, and sugar into a fragrant, dangerous-sipping punch. Modern single-serve versions keep pineapple and lemon (or lime) with a touch of gum syrup or simple syrup. It expands pisco beyond the sour.
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Ingredients
Servings
- • 2 oz pisco
- • 1 oz fresh pineapple juice
- • 0.75 oz fresh lemon juice
- • 0.5 oz simple syrup
- • pineapple chunk optional
Did you know?
“Pisco Punch made Duncan Nicol’s Bank Exchange in San Francisco legendary in the late 19th century; the exact original formula was closely guarded.”
Source:San Francisco bar history; pisco punch scholarship
Bartender's Note
Muddle a pineapple chunk or use fresh juice. Historic recipes were famously strong—measure the pisco.
Missing a bottle? See smart swaps in Learn.
How to make the Pisco Punch
- 1Shake pisco, pineapple, lemon, and syrup with ice ( pineapple first if using fruit)
- 2Strain over fresh ice in a rocks glass
- 3Garnish with pineapple leaf or mint
