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Ingredients
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Pineapple syrup
Pisco punch (drink)
Method
Pineapple syrup
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.
Pisco punch (drink)
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.