Sometimes you just have to spike the lemonade!
Pisco is one of our favorite summertime spirits, especially when paired with tart lemon and fresh pineapple. It is an unaged grape brandy from South America. We suggest choosing a bottle made from Quebranta grapes for notes of pleasantly tart apple and a crisp, grassy finish. This punch is a porch swing sipper that takes your palate on a tropical vacation. Next time you host company, mix up a big batch before they arrive. Then, serve it out of a convenient drink dispenser so guests can refill all night long! Read on for the recipe and, if you are feeling extra adventurous, consider using one of these adorable glass pineapple drink containers.
Although this recipe uses pineapple juice, feel free to experiment with other tropical fruits. Mango, passion fruit, or guava would all be great substitutes. Freshness is key in keeping the flavors bright and sunny. Definitely go the extra mile to find the best juice possible.
How To Make Pineapple Pisco Punch
serves 14 generously
6 cups pisco brandy
1 cup pineapple juice (preferably fresh)
1 cup simple syrup
2 cups lemon juice
4 cups water
2 Tbs orange bitters
lots of ice
First, stir all ingredients together in a punch bowl or beverage dispenser with lots of ice. Serve in individual glasses with more ice and a lemon wheel for garnish. Then get the party going!