This Pisco punch is made with big chunks of pineapple chunks soaked in Pisco a Peruvian spirit made from Muscat grapes.
- 2 (750-ml) bottles of pisco capel
- 2 pineapples
- 4 limes, zested
- 32 ounce simple syrup, chilled
- 2 white grapefruit
- 32 ounce fresh lemon juice
- 2 litre club soda
- mint for garnish, optional
- fresh hibiscus blossoms for garnish, optional
Make the pineapple Pisco: Cut pineapple into ½‑inch chunks, and put into a large covered jar. Add the Pisco. Cover, shake to agitate, and refrigerate for 3 days.
Make the lime syrup: Add the lime zest to 16 ounces of cold simple syrup. Cover, shake to agitate, and refrigerate for 24 hours. Strain away zest and store in refrigerator.
Make the grapefruit syrup: Add the grapefruit zest to remaining 16 ounces of cold simple syrup. Cover, shake to agitate, and refrigerate for 24 hours. Strain away zest and store in refrigerator.
Make the punch: In large bowl, combine pineapple infused Pisco and all of the pineapple chunks, lime syrup, grapefruit syrup, and lemon juice. Refrigerate for at least 3 hours. Pour in the club soda and add a large ice block into bowl just before serving. Garnish with mint and fresh hibiscus, optional.