Pisco Punch Recipe

Make pineapple syrup

Combine the chopped fresh pineapple, granulated sugar, and water in a small saucepan. Bring to a gentle simmer over medium heat, stirring occasionally to dissolve the sugar. Simmer for 6–8 minutes until the pineapple is softened and liquid has a syrupy consistency.

Strain and finish

Remove from heat and let cool 5 minutes. Pour the mixture through a fine mesh sieve or cheesecloth into a bowl, pressing on the solids to extract as much liquid as possible. Discard solids. Stir in 2 tablespoons fresh lemon juice to brighten the syrup. Chill the syrup until cold (about 20–30 minutes) before using. This yields roughly 3/4–1 cup syrup.

Combine ingredients

In a large pitcher or mixing glass, combine 8 oz Pisco, 4 oz chilled pineapple syrup, and 1 oz fresh lemon juice. If you prefer a longer, lighter punch, add 3 oz cold water or chilled soda water at this stage. Stir gently to combine.

Chill and adjust

Taste the punch and adjust balance: add more pineapple syrup for sweetness, more lemon juice for brightness, or more water/soda if too strong. If the mixture is not cold, add a few large ice cubes and stir 10–15 seconds to chill without excessive dilution.

Serve

Fill 4 short glasses with ice (about 1/2 cup each). Divide the punch evenly among the glasses (about 2 oz Pisco mixture per serving depending on adjustments). Garnish each glass with a pineapple wedge or lemon wheel. Serve immediately.