Original San Francisco Pisco Punch Food

PISCO PUNCH

Pisco Punch image

Pisco punch was wildly popular at a San Francisco saloon called the Bank Exchange, whose tight-lipped owner took the recipe to his grave in 1926. There it stayed until an enterprising historian reconstructed the heavenly drink in the 1970s.

Provided by Martha Stewart

Yield Makes 6

Number Of Ingredients 6

Ingredients

1 peeled, cored pineapple, cut into 1-inch cubes
1 bottle (750 milliliters) pisco
1 cup sugar
1 cup water
1/2 cup fresh lime juice (from 4 limes)
Ice

Steps:

Combine pineapple with pisco in a nonreactive bowl. Cover, and refrigerate for 3 days (make sure fruit is submerged). Bring sugar and water to a boil; stir to dissolve. Let syrup cool. Stir 1/2 cup syrup and lime juice into pisco mixture. Fill 6 glasses with ice and punch. Garnish with soaked pineapple.

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