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Pisco Punch

Piña Sour

Pisco with Fresh Lemon Juice and Pineapple Syrup, Bitters, Dark Chocolate Rum
Bright and tangy pineapple syrup by Liber & Co. immediately stands out. Predominant and lingering is the pisco, a Peruvian grape brandy from Barsol Pisco - a San Francisco brand - and accentuated with chocolate notes from the cacao-infused Panamanian rum imported by Selvarey. Fresh lemon juice balances and sours. Bitters coalesce and tame the explosion of flavor. Throw on the rocks.
Here is the exact recipe (in oz's), no additives, artificial ingredients, flavorings or colorants - just pure cocktail goodness: Pisco (Barsol) 2.37 - Cacao Rum (Selvarey Chocolate) 0.17 - Jamaican bitters - Lemon juice 0.57 - Pineapple syrup 0.71 - Pineapple juice 0.03 - Simple syrup 0.14 - Salt drops - Water 0.71

Pisco (Barsol) & Cacao Rum

2 servings

16% ABV

Fresh

Gluten Free

Vegan

150 Calories Per Serving

Cold Pressed

$12.00

All sales made by licensed retailers, who pay CloudBar.ai to generate consumer orders.

Ingredients

Barsol Pisco with Fresh Lemon Juice and Pineapple Syrup, bitters, Dark Chocolate Rum by Selvaray

0

Pineapple

0

Chocolate Rum

0

Lemon

0

Bitters

0

Pisco

Kevin Diedrich Kevin Diedrich Kevin Diedrich Kevin Diedrich Kevin Diedrich Kevin Diedrich Kevin Diedrich Kevin Diedrich Kevin Diedrich Kevin Diedrich Kevin Diedrich Kevin Diedrich Kevin Diedrich Kevin Diedrich Kevin Diedrich Kevin Diedrich Kevin Diedrich Kevin Diedrich Kevin Diedrich Kevin Diedrich

DrnxMyth

DrnxMyth

Diedrich opened Pacific Cocktail Haven in 2016, teaming up with Chun and his Sidecar Hospitality team on the project. The bartender cut his teeth at spots like Burritt Room, Bourbon & Branch, and Jasper’s. But it’s at Pacific Cocktail Haven, better known as PCH, where he’s left an indelible mark. Staples of the PCH menu include drinks like a miso old fashioned (miso butter-washed Bacardi 8 rum, Pommeau, bitters) and a leeward Negroni (coconut-washed Campari, Pandan cordial, Sipsmith VJOP gin, and Mai Tai bitters).

The Background

Pisco Punch History

Duncan Nicol invented the pisco punch recipe at the Bank Exchange Bar in San Francisco around 1893 using pisco brandy, pineapple, lime juice, sugar, gum arabic and distilled water. The punch was so potent that one writer of the day wrote "it tastes like lemonade but comes back with the kick of a roped steer." Others said "it makes a gnat fight an elephant." Harold Ross, founder of The New Yorker magazine wrote in 1937: "In the old days in San Francisco there was a famous drink called Pisco Punch, made from Pisco, a Peruvian brandy... pisco punch used to taste like lemonade but had a kick like vodka, or worse."

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