Pisco Punch Recipe
By Alberto Salaverry Freundt

Pisco arrived to San Francisco before the famous gold rush in 1849.
Pisco that came from was Italy and it was the most exclusive and expensive liquor in this city.
In the late nineteenth century, a Scotsman named Duncan Nicol invented in his bar (the Bank Exchange) the pisco punch and became famous in San Francisco.
In the early twentieth century was the cocktail icon of this city and its fame crossed borders, it was known in London and New York.
Many articles were written at the time about how delicious it was. It was said that "it was as subtle as a lemonade and could make a mosquito fight against an elephant.
"Prepared on the basis of Pisco Italia, syrup of acacia, Mexican lime juice, sugar, pineapple and distilled water. A perfect blend.

In 1919 it was prohibited the sale of liquor in the United States. They close the doors of Exchange Bank and the pisco punch disappears from San Francisco.
In 1933 this prohibition was revoked , but unfortunately, Duncan Nicol had died.

His brother William tried to revive the pisco punch bottled, but had a relatively short fame because it was the era of depression and the economy went to trash: nobody bought. Then came the Second World War and the trade flow, which was shipping, became dangerous. Then a liquor came to San Francisco and replaced  pisco: tequila.

Currently, San Franciscans pure bred, that knows its history and love to learn, knows the existence of the pisco punch. There are many forces that are making popular the cocktail in San Francisco, reviewing its history, making public presentations. Today almost all top bars are starting to sell pisco and pisco punch in various forms.


0.5 ounce  of pineapple in squares.
1.5 ounces of pisco quebranta.
0.75 ounce of lemon juice.
0.1 ounces of natural water.
01 ounceof pineapple syrup.
05 ice cubes.
01 unit of cherry stem.


Place the glass to frozen.
Put the pineapple in squares inside the glass.
Add pisco, lemon juice, pineapple in squares, ice cubes and natural water.
Stir well all the ingredients.


Put inside the glass a cherry with stem.

*Information given by the Peruvian historian Guillermo Toro-Lira.

**Recipe given at Malabar restaurant. Thanks to its principal bartender Jesús Ávila Sobero.