Pisco Punch: San Francisco’s Lost & Found Elixir

A Glimpse into the Past

The Pisco Punch, a cocktail with a storied past, is more than just a drink; it’s a time capsule of late 19th-century San Francisco. Born during the city’s vibrant Gold Rush era, this drink was the darling of the social scene. The Bank Exchange Saloon, located at the intersection of Montgomery and Washington Streets where the Transamerica Pyramid now stands, was the epicenter of this cocktail’s fame. While the bar opened its doors in 1853, it was Duncan Nicol, a Scottish bartender, who from the 1870s until the bar’s closure in 1920, cemented the Pisco Punch into the city’s culture, earning him the nickname “Pisco John.”

The Mystery of the Original Recipe

The exact recipe for Nicol’s Pisco Punch has been lost to time. He never published it, and it is said that he took the secret to his grave. This has led to numerous variations, with bartenders and enthusiasts trying to recreate the magic of the original. Some even speculated that the original recipe contained coca-infused tonic wine, adding to its mystique. Despite the mystery, the main components are widely accepted as pisco, pineapple, lemon or lime juice, and some form of sweetener.

Decoding the Ingredients

Pisco: The Soul of the Punch

Pisco, a South American brandy, forms the base of this iconic drink. Made from grapes, it’s primarily produced in Peru and Chile, though the Peruvian variety is known for stricter production regulations. Peruvian Pisco is not aged, is distilled only once, and cannot have water or additives added post-distillation. It uses eight grape varietals, divided into aromatic and non-aromatic types. The most commonly used grapes are Quebranta, Italia, and Acholado (a blend).

Choosing the Right Pisco
Selecting the right pisco is key to an exceptional punch. While the overall characteristic is fruit and floral aromas, the grape varietal or blend impacts the flavor. Here are some piscos often recommended:

• Barsol Primero Quebranta: A good introductory pisco.
• BarSol Acholado: Known for its complexity.
• Caravedo Mosto Verde: An award-winning pisco, known for its smooth flavor profile.
• Macchu Pisco: A budget-friendly option, suitable for cocktails.
• La Diablada Pisco: A highly rated option for overall quality.

The Sweetness Factor

The sweetness in Pisco Punch traditionally comes from either simple syrup or a more flavorful pineapple gum syrup. Gum syrup, also called gomme syrup, contains gum arabic, which acts as an emulsifier. This prevents the crystallization of sugar and lends the drink a smooth, silky texture. Some modern recipes use rich simple syrup (2:1 ratio of sugar to water). For those who want to capture the original flavor profile, pineapple gum syrup is the way to go. It provides sweetness and an added layer of pineapple flavor.

Citrus and Pineapple

The sour element comes from fresh lemon or lime juice, providing a necessary counterpoint to the sweetness of the syrups. The use of pineapple is a defining feature of Pisco Punch, with some recipes calling for fresh pineapple chunks, while others use pineapple juice. The combination of citrus and pineapple creates a tropical undertone, making it a perfect warm-weather cocktail.

Crafting the Pisco Punch

While the original recipe remains a mystery, numerous variations have been developed over the years. Here are a few recipes for you to try:

Classic Pisco Punch Recipe

This recipe is a modern take on the classic, balancing the sweetness and sourness perfectly.

Ingredients:

• 2 ounces Pisco (preferably Peruvian)
• 1 ounce Fresh Lemon Juice
• ½ ounce Rich Simple Syrup (2:1 sugar to water)
• 1 ounce Pineapple Juice

Instructions:

1. Combine all ingredients into a cocktail shaker with ice.
2. Shake well for about 30 seconds until chilled.
3. Strain the mixture into a chilled coupe glass.
4. Garnish with a pineapple wedge or a maraschino cherry.

Pisco Punch with Pineapple Gum Syrup

This version uses gum syrup for a more authentic taste and texture.

Ingredients:

• 2 ounces Pisco
• ¾ ounce Fresh Lemon Juice
• ¾ ounce Pineapple Gum Syrup

Instructions:

1. Combine all ingredients in a cocktail shaker with ice.
2. Shake thoroughly until well chilled.
3. Strain into a chilled glass, such as a coupe or a rocks glass.
4. Garnish with a pineapple wedge or slice.

Pisco Punch (Lannes’s Recipe)

This recipe uses a homemade pineapple syrup.

Ingredients:

• 750 ml Peruvian Pisco (Italia style)
• 250 ml Pineapple Syrup (see instructions below)
• Lemon or lime juice
• Water

Instructions:

Pineapple Syrup

1. Make a rich simple syrup of 500g sugar and 250ml water.
2. Peel and core a pineapple, cut it into rings, then cut each ring into 6-8 wedges.
3. Marinate the pineapple in the syrup overnight.
4. Strain out the pineapple chunks and refrigerate the syrup.

To make the cocktail:

1. Combine 60 ml of the syrup mixture, 20 ml lemon or lime juice, and 45 ml water into a shaker with ice
2. Stir and strain into a chilled coupe glass.
3. Add a fresh pineapple chunk as a garnish.

Large Batch Pisco Punch Recipe

This version is perfect for gatherings and can be made in a pitcher.

Ingredients:

• 750 ml Bottle of Peruvian Pisco
• 2-3 cups Chopped Pineapple
• 1 ¼ cups Simple Syrup
• 1 cup Freshly Squeezed Lemon Juice
• Lime and lemon slices, for garnish
• Ice

Instructions:

1. Combine all ingredients in a large pitcher or punch bowl.
2. Add ice to fill the pitcher.
3. Stir to combine.
4. Serve in glasses over ice, garnished with lime and lemon slices.

Variations and Twists

The Pisco Punch’s adaptable nature has led to countless variations:

• Dry Shaking: For a more foamy texture, try dry shaking the ingredients without ice first, then adding ice and shaking again.
• Citrus Swap: Replace lemon juice with lime juice for a different flavor profile.
• Tropical Fruits: Add other tropical fruits, such as mango or passionfruit, to create unique flavor combinations.
• Sparkling Wine: Top with a splash of sparkling wine for added effervescence.

The Pisco Punch Today

While it might have faded into obscurity after the prohibition era, the Pisco Punch has made a strong resurgence, with craft cocktail bars around the world revisiting this classic. The modern mixology scene has embraced it for its historical significance and complex flavor profile. This drink is not only a delicious beverage but a piece of San Francisco’s history.

The Pisco Punch is more than just a cocktail; it’s an experience. Whether you follow a classic recipe or create your own unique twist, this drink is sure to impress with its history and flavor. From the tropical notes of the pineapple to the smooth texture created with gum arabic, each sip tells a story, echoing the vibrant, unforgettable spirit of old San Francisco.