Punch Up Your July 4th with Chilean Pisco

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Posted June 29, 2012 by in

Star-Spangled Punch

Ingredients

  • The peel of 3 lemons, each cut in a ½ inch/15 mm wide spiral with a vegetable peeler
  • ¾ cup/180 ml sugar
  • ¾ cup/180 ml fresh-squeezed, strained lemon juice
  • 1 750-ml bottle Chilean Pisco
  • 1 quart/1 liter cold water
  • 1 star fruit

 

Procedure
Muddle the lemon peels and the sugar together and let sit for at least 90 minutes. Muddle lemon and sugar again and stir in the lemon juice. Add the pisco and the water and stir. Keep refrigerated until ready to serve. Before serving, cut star fruit into ¼ to ½ inch slices. To serve, pour into a 1 gallon/4-liter Punch bowl with a 1-quart/1-liter sized block of ice in it and float star fruit slices. Serves 12 people.


About the Author

Chilled Magazine
Chilled Magazine

Chilled Magazine is a publication committed to the bartending, mixology and nightlife community. We are dedicated to mixology, on and off premise, while knowing exactly what makes the beer, wine and spirits industry tick.

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