The Craft of Pisco Punch

We're 80-plus episodes into Cocktail College and somehow this is our first Punch episode. Some may call that a personal failing on our part. We see it as opportunity —opportunity to explore one of the world's most iconic tropical drinks. To do so, we're joined by none other than Jay Pouliot, bar manager of Daytona Beach's Mama Foo Foo. Listen on to learn Pouliot's Pisco Punch recipe — and don’t forget to like, review, and subscribe!

Jay Pouliot's Pisco Punch Recipe

Ingredients

• 1 ½ ounces Acholado Pisco (or aromatic like Italia or Torentelle)
• ¾ ounce fresh lemon juice
• ½ ounce pineapple gum
• ½ ounce Dubonnet or Lillet Rouge 
• Garnish: candied pineapple wedge

Directions

1. Add all ingredients to a shaker with ice.
2. Shake until chilled.
3. Double strain into a chilled Nick & Nora glass.
4. Garnish with a candied pineapple wedge.

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