Peach Pisco Punch Recipe

Combine spirits and citrus

In a large pitcher or punch bowl, pour 9 oz pisco, 3 oz peach oleo syrup, 2 oz Italicus, and 3 oz freshly squeezed lemon juice.

Adjust sweetness

Taste the mixture and, if it needs balancing or more sweetness, add up to 1 oz simple syrup and stir to incorporate. The peach oleo and Italicus should provide floral-fruity sweetness; simple syrup is optional.

Chill

Cover and refrigerate the punch base for at least 30 minutes (up to 2 hours) to let flavors marry and for the mixture to become well chilled.

Prepare serving vessel

When ready to serve, add a large block or several large cubes of ice to the punch bowl or individual glasses. If serving immediately for a party, fill the bowl about one-third with ice.

Add sparkling water

Right before serving, gently stir in 8 oz chilled club soda to the chilled punch base to preserve carbonation. Taste and adjust: add a splash more soda for a lighter, spritz-style punch.

Garnish punch

Float the thin peach slices and lemon wheels on top of the punch. Tuck mint sprigs among the fruit so they sit on the surface. Reserve a few lemon wheels and mint sprigs for individual glasses.

Serve

Ladle the punch into ice-filled glasses, ensuring each gets a piece of peach, a lemon wheel, and a mint sprig. Serve immediately. Refrigerate any leftover punch (without soda) up to 24 hours; add soda just before serving again.