Pisco Punch

Pisco Punch We’ve got one more warm weather sipper to serve up before the leaves start to change. Say goodbye to summer with the legendary Pisco Punch! This drink’s legacy is exceeded only by its refreshing taste!

Rudyard Kipling, after drinking a Pisco Punch, declared the cocktail to be “compounded of the shaving’s of cherubs wings, the glory of a tropical dawn, the red clouds of sunset and the fragments of lost epics by dead masters.”

Pisco Punch
(Recipe from the side of the Pisco Campo de Encanto bottle.)

2 oz Campo de Encanto ‘Grand & Noble’ Pisco
1 oz Pisco Punch Pineapple Gomme Cordial
1 oz. Fresh Lime Juice
.5 oz Lillet Rouge, or Your Favorite Red Wine
1 dash Aromatic Bitters

Combine all ingredients in a shaker. Give it a short vigorous shake, and garnish with an orange peel.

Pisco Punch, the one cocktail so delicious, souls across the globe sang of its glory, pontificating that a visit to the City of the Golden Gate wasn’t complete without drinking a Pisco Punch. The house drink of the Bank Exchange Saloon was adored, embracing exotic Pisco from Peru and the mixologist’s fresh preparation. Duncan Nicol, always a man of the people, prepared his Pisco Punch for pioneers and politicians, the first feminists, and the last of the tipplers, making it the most acclaimed cocktail of the west. Fame and fortune were his until prohibition struck. The Pisco Punch had been a cultural treasure long lost until its recent resurrection. To all those who love a delicious tipple and a refreshing quaff of history.
—From the side of the Campo de Encanto bottle

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