Pisco Punch

• 24 ounces pisco
• 8 ounces fresh lemon juice (from about 6 lemons)
• 8 ounces water
• One 8 1/2-fluid-ounce bottle pineapple gum syrup (see Note)
• 2 1/2 cups fresh pineapple chunks
• Ice, preferably 1 large block
• Thin pineapple slices, for garnish

1. In a punch bowl, combine the pisco, lemon juice, water, gum syrup and pineapple chunks and refrigerate until chilled, about 2 hours.
2. Add ice.
3. Serve the punch in chilled coupes and garnish with the pineapple slices.

pisco, lemon juice, water, pineapple, pineapple, block, pineapple

Taken from www.foodandwine.com/recipes/pisco-punch (may not work)