Pisco Punch: A taste of San Francisco.

But first of all a non-alcoholic cocktail for the grievously afflicted from New Years, and those who don’t indulge:

Grapefruit Mimosa:
Add sparkling water to the juice from two ruby red grapefruit.Shake with crushed ice and decorate with lemon twists. My celebratory alternative to green tea.

Pisco punch was an alcoholic beverage invented by Duncan Nicol at a bar named Bank Exchange at the end of the 19th century, in San Francisco, California.
Pisco is a grape brandy from Peru. It is a clear beverage and is aged in ceramic or metal rather than in barrels. 
For visitors to the city in the mid-1800’s, this potent mix of the clear Peruvian grape brandy called pisco and pineapple was the drink to order – kind of like going to Venice for Bellinis or to Tijuana for margaritas. People overindulged in Pisco Punches to the point that in 1856, police tried to limit consumption to one a day. Prohibition was in full swing.

Pisco Punch:
Pisco, pineapple juice, lime juice, simple syrup
3 parts Premium Pisco
2 parts pineapple juice
1 part lime juice
1 part simple syrup
3-4 drops gum arabic  (a common natural additive from the acacia tree which promotes fizz). This can be replaced by egg white. 


Mix all ingredients in a shaker or collins glass with ice. Pour into a tall or rocks glass and decorate with pineapple or lemon twists and mint. Enjoy.

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