Pisco Punch

• 2 1-inch cubes fresh pineapple
• 1 1/2 ounces Fresh Pineapple Syrup (page 156)
• 2 ounces Barsol Pisco Quebranta brandy
• 1/2 ounce freshly squeezed lemon juice
• 1/2 ounce freshly squeezed lime juice
• 5 drops Bitter Truth Celery Bitters
• 1 lemon wheel
• 1 pineapple wedge, skin on, for garnish

1. Muddle the pineapple cubes and pineapple syrup in the bottom of a mixing glass.
2. Add the brandy, juices, bitters, and large cold ice cubes.
3. Shake vigorously for 7 or 8 seconds and strain into a large wine goblet over large cold ice cubes.
4. Drop in the lemon wheel and garnish the rim with the pineapple wedge.
5. Dominant Flavors: pineapple and grape musk
6. Body: medium, fibrous, full mouthfeel
7. Dryness: medium to dry
8. Complexity: medium
9. Accentuating or Contrasting Flavors: celery and grass
10. Finish: short, dry, mouthwatering
11. Glass: large wine goblet

pineapple, pineapple syrup, brandy, freshly squeezed lemon juice, freshly squeezed lime juice, bitter, lemon wheel, pineapple

Taken from www.epicurious.com/recipes/food/views/pisco-punch-390807 (may not work)