IBA
Pisco Punch – IBA
A fruity and sour brandy cocktail ∙ Muddle; Shake ∙ 4 min ∙ 14.9% ABV ∙
The Pisco Punch is the IBA's shaken version: pisco, pineapple and lemon juice, and sugar syrup muddled with cloves, with dry white wine stirred in on top.
Ingredients
1
Servings
Instructions for 1 serving
- Pre-chill a glass
- Gently muddle Sugar syrup 15 ml with the Cloves 3 pcs
- Add: Pisco 60 mlFresh pineapple juice 22 mlLemon juice 15 ml
- Shake with ice
- Fine strain into a large cocktail glass
- Add White wine 30 ml on top and gently stir
- Note: Can be scaled up and served from a punch bowl or a large pitcher
Tips
- Muddle the cloves into the sugar syrup gently and briefly — just enough to release their oil, not so much they turn bitter.
History
Pisco Punch – IBA is the International Bartenders Association's official specification of the Pisco Punch, added to its New Era category in the 2024 update. It fixes the drink as a shaken single serve of pisco, pineapple juice, lemon juice, sugar syrup, dry white wine, and muddled cloves.
The Pisco Punch rose to fame at the Bank Exchange Saloon in San Francisco, where bartender Duncan Nicol served it from the 1890s until Prohibition closed the bar. Nicol never published his formula and reputedly took it to his grave, so the IBA recipe is a later reconstruction with measured proportions and a fixed method.
