“The captain ordered the waiter to bring me a glass of Pisco. In the state I was in, the stimulus almost led me to delirium”.
-Herman Melville (1819-1891) - Omoo, Chapter 1, Published 1847
Pisco imports increased rapidly during the Gold Rush era in America. Because of huge Pisco Punch consumption, Pisco became the No1 selling spirit for almost a century. Many ships would bring men from the East Coast to the popular port town of Pisco. The travelers spend their time in some of the most famous bar rooms. One of the great bars of those years was the Bank Exchange and Billiard Saloon in San Francisco, where bartender Duncan Nicol became popular for the Pisco Punch cocktail (during the late 1800s). The exact recipe was never brought to light, but after Nicol’s death those who knew shared their knowledge for the Pisco Punch. Apart from the recipe that Glen Hooper shared with us for the … punch version of Pisco Punch, below you can find another great recipe that makes 1 drink:
Pisco Punch
- 2 small cubes of fresh pineapple
- 60 ml Barsol Verde Italia Pisco
- 40 ml pineapple gum syrup*
- 30 ml fresh lime juice
Add the fresh pineapple cubes and the syrup into a mixing glass and muddle them. Then add Barsol Pisco and the fresh lime juice. Add lots of ice cubes and shake vigorously. Double strain into a small punch glass.
*For the pineapple gum syrup: Cut a fresh pineapple in small 2-3 cm pieces. Put those pineapple pieces in a glass jar and add Monin Gum syrup to the top (as pictured above) and let them soak for 10-12 hours. Remove the pineapple solids and preserve syrup into refrigerator. You may keep the infused pineapple cubes to use them as garnish for your Pisco Punch.