Pisco became popular on the West Coast, especially in San Francisco, during the days of the Gold Rush. Many ships would bring men from the East Coast around Cape Horn, through the Strait of Magellan and up the West Coast. One of the stops for provisions was the popular port town of Pisco. There they would load up on the eponymous brandy and bring whatever was left with them to Northern California. Soon the spirit became a commodity on the trade route of the western seaboard. (This would, of course, later decline with the creation of the Panama Canal cutting Peru out of the route.) The Pisco Punch was created during the late 1800s by a barkeep named Duncan Nicol at the Bank Exchange and Billiard Saloon in San Francisco. The exact recipe was never shared with anyone but was enjoyed by the likes of Mark Twain and Jack London. After Nicol’s passing, those who knew offered up their interpretations of the Pisco Punch.
Recipe information
Yield
makes 1 drink
Ingredients
Preparation
Step 1
Muddle the pineapple cubes and pineapple syrup in the bottom of a mixing glass. Add the brandy, juices, bitters, and large cold ice cubes. Shake vigorously for 7 or 8 seconds and strain into a large wine goblet over large cold ice cubes. Drop in the lemon wheel and garnish the rim with the pineapple wedge.
tasting notes
Step 2
Dominant Flavors: pineapple and grape musk
Step 3
Body: medium, fibrous, full mouthfeel
Step 4
Dryness: medium to dry
Step 5
Complexity: medium
Step 6
Accentuating or Contrasting Flavors: celery and grass
Step 7
Finish: short, dry, mouthwatering
Step 8
Glass: large wine goblet
