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Pisco Punch

Pisco Punch

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  • 1 4-pound pineapple, peeled, cut into 1-inch pieces
  • 1 1/2 teaspoons grated lime peel
  • 1 1/2 teaspoons grated white grapefruit peel
  • 2/3 cup fresh lemon juice
  • 12 pineapple leaves (optional)

Recipe Preparation

  • Place pineapple pieces in large jar. Pour Pisco over. Cover and refrigerate 3 days, shaking occasionally. Divide Simple Syrup between 2 bowls. Mix grated lime peel into 1 bowl and grated grapefruit peel into the other. Cover and refrigerate both syrups overnight.

  • Strain Pisco into pitcher; discard pineapple.

  • Strain both syrups into Pisco. Add lemon juice; stir to blend. Fill 12 small glasses with ice, then add punch. Garnish with pineapple leaves, if desired.

Recipe by Audrey Saunders,Photos by Pornchai MittongtareReviews Section

Watch the video: Pisco Punch Will Be Your New Favorite Cocktail  Tasty