Pisco Punch

Yield: 12 drinks


  • 24 ounces pisco (3 cups)
  • 8 ounces fresh lemon juice (from about 6 lemons)
  • 8 ounces water
  • One 8 1/2-fluid-ounce bottle pineapple gum syrup (see Note)
  • 2 1/2 cups fresh pineapple chunks
  • Ice, preferably 1 large block
  • Thin pineapple slices, for garnish
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How to Make It


In a punch bowl, combine the pisco, lemon juice, water, gum syrup and pineapple chunks and refrigerate until chilled, about 2 hours. Add ice. Serve the punch in chilled coupes and garnish with the pineapple slices.


Pineapple gum syrup, thickened pineapple-flavored simple syrup, is available at smallhandfoods.com.