Impress Your Guests This Holiday With a Nice Pisco Punch
Pisco punch is a very rare type of punch that isn’t often made for parties, but it’s sweet and heavy and a great choice for cold winter weather. Guests may get tired of your standard punch recipes and may want something with a bit of a kick, so a good pisco punch may be just what you need to add spice to your party. It takes a bit of preparation and some special ingredients to make your pisco punch but those who have had it say that the work is worth the end result!
The first thing you need to make your pisco punch is gum syrup. This is an old-fashioned bar essential that combines sugar syrup blended with gum Arabic, the crystal sap of the acacia tree, which smoothes it out and adds body. You can make your own by slowly stirring 1 pound gum Arabic into a pint of distilled water and letting it soak for two days. When this is done, bring four pounds of sugar and one quart distilled water to a boil, then add the gum solution, and skim off the foam. Let this cool and filter it through a cheesecloth into a glass bottle. You can keep this unrefrigerated. Gum Arabic powder can be found in health food stores or online.
To make your pisco punch, start with a fresh pineapple and cut it in one-inch squares. Put these squares in your gym syrup and soak them overnight.
In the morning, mix 8 ounces of the gym syrup in which you have just soaked your pineapple with one pint distilled water, 10 ounces of lemon juice, and 24 ounces of pisco brandy in a large bowl.
You can serve the punch very cold but you don’t want ice to dilute the punch as this will ruin the flavor. Some will put ice in a glass and then put the glass in the middle of the punch bowl so the punch will get cold while the ice melts in the glass, not the punch.
To serve, use medium sized punch glasses and put one of the soaked pineapple squares in the glass. Pour the punch over this.