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Meet the batched cocktail to rival all others, whatever the occasion.
About the cocktail
When it comes to assembling a punch the whole party will love, we think the bold Pisco Punch cocktail takes the cake. ‘What’s pisco again?’ we hear you ask. Crafted for centuries in the sun-soaked vineyards of Peru and Chile, pisco holds a unique position in South America’s cultural and culinary identity, with both nations holding tight to their versions (and opinions) resulting in varied flavour profiles. Peruvian pisco, with its eight approved grape varieties, typically offers notes of vanilla and tropical fruit or stone fruit. In contrast, Chilean pisco allows for greater flexibility in production, often leading to more diverse stylistic interpretations. Probably best known globally for its role in the Pisco Sour, El Capitán, The Chilcano and Yellow Negroni, pisco’s growing international presence has introduced a new generation of drinkers to what is technically a brandy. This brings us to the sherbety, dry and sparkly Pisco Punch. Featuring tart lemon and pineapple juice, sparkling wine and complex herbaceous and spicy flavours that come from an overnight ‘soak’, this rich, festive and fruity punch is the perfect addition to any gathering. Dress it up with OTT ice (more on that in a tick), glassware and garnishes, and smugly watch your guests flock to the bowl.
Ingredients: for the soak
150mL pisco 80g honey Zest of ½ lemon 4 cloves 1 bay leaf
Ingredients: for the punch
200mL pisco punch soak 50mL lemon juice 300mL pineapple juice 225mL sparkling wine Glass: Collins Garnish: 1 lemon, sliced, half studded with cloves; thin pineapple slices and mint sprigs
Method: for the soak
Place an empty container on a set of scales. First add the honey to measure its weight. Remove from scales and add remaining ingredients in any order into the container Stir thoroughly until the honey has dissolved and allow to steep overnight at room temperature Fine strain all solids to leave you with your infusion. This will keep in the fridge for up to 3 months with good clarity of flavour, but, for best results, enjoy within 1 month
Method: for the cocktail
Add all ingredients to a large jug or punch bowl, carefully adding sparkling wine last Add ice (see tips) and dress generously with the lemon, pineapple and mint Serve in individual Collins glasses
Dan’s top tips
One of the hallmarks of a great punch is high-quality ice. When serving drinks in a punch bowl, a large block of ice is the best way to keep the drink cold, control dilution and maintain good fizz from the sparkling wine element. Creating your XL ice cube is easy: simply use a large freezer-safe container (even a takeaway container can work nicely), fill it with water and pop it in the freezer overnight. When ready to roll, remove the lid, carefully flip it upside down and let the ice slip out. Too large or the wrong shape? “Cut” the ice carefully using your least favourite knife (don’t risk blunting your favourites) or leave it out to melt down a little. Just ensure that you keep the cube a good solid size for optimal results. Oh, and feel free to pop lemon or pineapple slices into your ice pre-freezing for a little extra visual pizzazz. And for a final word on the soak, when straining the mix, there’s no need for the extra effort of using coffee filters or cheesecloth if you don't have any at hand – a regular fine-strainer will get the job done. Punch is the kind of drink generally reserved for special occasions – big birthdays, milestone events and calendar holidays. So, have fun with it and serve yours with plenty of well-presented and pre-prepared garnishes for the desired ‘ooh’s’ and ‘aah’s’. Think floating lemon slices pierced with cloves, circular pineapple slices with fresh mint, edible flowers, or skewers with slices of all of the above to sit on the rim of each glass.
image credits: Shelley Horan (photography), Bridget Wald (styling)
