Pisco Punch Recipe

Prepare glass

Chill a rocks or Collins glass in the freezer for 5–10 minutes or fill it with ice water while you prepare the cocktail. If using crushed ice in the drink, have additional crushed ice ready for serving.

Combine ingredients

In a cocktail shaker, add 2 oz pisco, 1 oz fresh pineapple juice, 0.5 oz fresh lime juice, 0.5 oz simple syrup, and 0.25 oz gum arabic solution (or the equivalent of 1 egg white if you prefer a frothier texture).

Dry shake (if using egg white)

If you used egg white instead of gum arabic, seal the shaker and shake vigorously without ice for 10–15 seconds to emulsify and build froth.

Wet shake

Add a handful of ice (or about 4–6 large cubes) to the shaker and shake vigorously for 12–15 seconds until well chilled and slightly frothy. If not using egg white, you may skip the dry shake and go straight to the wet shake.

Prepare serving glass

Discard ice water from the chilled glass (if used) and fill the glass about three-quarters full with crushed ice.

Strain and finish

Double-strain the shaken cocktail over the crushed ice in the prepared glass. Add 2 dashes of Angostura bitters on top of the foam (or directly on the surface) and, if desired, top with about 1 oz club soda for a lighter finish. Gently stir once to integrate the soda without losing foam.

Thread a maraschino cherry and a pineapple wedge onto a pick (or place separately) and rest on the rim of the glass alongside a lime wheel. Serve immediately with a straw or short stirring spoon.