new era · shaken
Pisco Punch recipe
San Francisco's gold-rush punch of pisco, pineapple and citrus.
A Pisco Punch is 60 ml (56.4 g) Pisco, 30 ml (31.2 g) Pineapple Juice, 22 ml (22.7 g) Fresh Lemon Juice and 15 ml (16.7 g) Gum Syrup, shaken and served in a coupe. It pours to about 127 ml before ice, at roughly 18.9% ABV. Weighing the ingredients instead of measuring them is what keeps the balance identical from one round to the next.
- Glasscoupe
- Methodshaken
- Pour volume127 ml
- Strength (est.)18.9% ABV
- Time4 min
Pisco Punch ingredients — in millilitres and grams
Grams are what the PourPilot coaster actually targets. They are not the same as the millilitres: a spirit is lighter than water, a syrup is heavier, so 30 ml of one is never 30 g. The right-hand column is the density we use, in grams per millilitre.
| Ingredient | Volume | Weight | g/ml | Notes |
|---|---|---|---|---|
| Pisco | 60 ml | 56.4 g | 0.94 | Weighed by the coaster |
| Pineapple Juice | 30 ml | 31.2 g | 1.04 | Weighed by the coaster |
| Fresh Lemon Juice | 22 ml | 22.7 g | 1.03 | Weighed by the coaster |
| Gum Syrup | 15 ml | 16.7 g | 1.11 | Weighed by the coaster |
How to make a Pisco Punch
- Set your coupe on the scale (or on the PourPilot coaster) and zero it. Every measurement below is given in millilitres and in grams, so you can use either.
- Add Pisco, Pineapple Juice, Fresh Lemon Juice and Gum Syrup to a shaker, weighing each ingredient rather than eyeballing a jigger.
- Fill with ice and shake hard for 12–15 seconds.
- Double-strain into a chilled coupe.
Pisco Punch: the questions people actually ask
How strong is a Pisco Punch?
Roughly 18.9% ABV as poured, before the ice dilutes it — typically another 15–25% water by the time you finish stirring or shaking. Medium strength. About the same as a fortified wine, poured short.
What glass should a Pisco Punch be served in?
A coupe. Chill it first — a room-temperature stemmed glass will undo half the work you just did in the mixing tin.
Can I make a Pisco Punch without a jigger?
Yes — that is what the gram column is for. Put the glass or tin on a kitchen scale, zero it, and pour to the weight. It is more accurate than a jigger because nothing is left clinging to the inside of the measure. The PourPilot coaster does the same thing without you having to watch a display: it lights up as you approach the target and tells you when to stop.
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