Pisco Punch

 

This adaptation of the classic San Francisco punch is a little spicier than the original and not nearly as cloying. It substitutes limoncello for freshly squeezed lemons; the ginger beer gives it a nice kick and effervescence.
Brown sugar syrup is made the same way as simple syrup, using brown sugar instead of white: Bring 1 cup of water to a boil in a small saucepan over medium-high heat. Add 1 cup light brown sugar and cook, stirring constantly, until it has dissolved, about 30 seconds. Reduce the heat to low and cook for about 5 minutes, until just slightly thickened. Remove from the heat and set aside to cool. This will make 1 1/4 cups. Cover tightly and refrigerate for up to 3 weeks.


6 to 8 servings

Ingredients:

• 1 cup fresh pineapple, peeled and cut into chunks
• 12 ounces pisco
• 4 ounces limoncello
• 4 ounces brown sugar syrup (see headnote)
• Juice of 2 medium oranges
• Juice of 2 large limes
• 8 dashes Angostura bitters
• Two 12-ounce bottles ginger beer
• Thin slices of orange, for garnish

Directions:

Crush the pineapple in a large glass pitcher, then add the pisco, limoncello, brown sugar syrup, citrus juices and bitters. Add ice, then stir vigorously.
To serve, pour into 9- or 10-ounce highball glasses filled with ice and add about 3 ounces of ginger beer to each glass; stir to mix well. Garnish with orange slices.

Recipe Source:

From Duggan McDonnell at Cantina Bebidas in San Francisco.

bambam's note: RUM!!!  That is all.