Rediscovering Pisco Punch With Nick

We're joined by our first time return guest, Nick (@nickburnit), to talk about the drink that used to define San Francisco, Pisco Punch! We talk about the gold rush history of the drink, and its modern revival, as well as Nick's experiences with pisco on his travels in Peru!

Cocktails discussed:

Pisco Punch:

2 oz. 100% Quebranta Pisco

3/4 oz. pineapple infused simple syrup

3/4 oz. fresh lime juice

1/4 oz. Falcon Spirits Apertivo Aplomado

Combine all ingredients in a shaker with ice, and shake until well chilled. Strain into a rocks glass with fresh ice, and garnish with a piece of candied pineapple.

Niantic Punch

2 oz. Malahat Spirits Brandy

1/3 oz. Xila liqueur

3/4 oz. lemon juice

2 oz. brut champagne

Sugar cube

Combine the brandy, Xila, and lemon juice in a shaker with ice, and shake until well chilled. Stain into a coupe glass, and top with the champagne. Set an absinthe spoon across the top of the glass, and rest the sugar cube on top, and pour a small amount of overproof rum over the cube, until it is saturated. Light the cube with a match, and let it burn and melt down into the drink. When it goes out, use the spoon to give the drink a quick stir, and serve.