Pisco Punch Recipe

The classic Pisco Punch is given a French twist by bartender Gabor Omufer at Vivek Singh's Cinnamon Club. It carries a refreshing fruitiness, with a hint of spice crowned with the anise notes of Absinthe.

Ingredients

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Parisian Pisco punch

50ml of Pisco
15ml of lime juice
5ml of Green Chartreuse
2 dashes of absinthe
1 dash of Champagne

Pineapple compote

1 pineapple, around 1kg in weight
2 tbsp of cloves
500g of sugar
500ml of water
100ml of kirsch
50ml of lemon juice

Garnish

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Fine strainer
Hawthorne cocktail strainer

To make the pineapple compote, peel and cut the pineapple into 2—3 cm chunks, then add to a pan with the cloves, sugar and water

1 pineapple, around 1kg in weight
2 tbsp of cloves
500g of sugar

Bring up to 70°C on a low to medium heat and cook for 45 minutes. Remove from the heat, allow to cool, then add the Kirsch and the lemon juice. Divide into batches and either freeze or store in the fridge

Place 20g (1 heaped tablesoon) of the pineapple compote in a shaker along with the Pisco, lime juice, chartreuse and absenthe.

Seal with a lid or Boston glass. Shake hard for 20 seconds and double strain using a Hawthorne strainer and fine strainer into a chilled pineapple glass and add a dash of champagne to top up. Garnish with the lavender and pinaple leaves before serving

First published in 2015

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