This punch, created by Professor Dave Wondrich for Chilean Pisco, was designed to cool you off in the July heat. Citrus and star fruit add bright complexity to every glass.
Didn’t know there was Chilean Pisco? Didn’t know what Pisco is? Well it is a brandy from South America. Chilean Pisco is a spirit created by distilling wine made from grapes grown in the Coquimbo and Atacama regions of the country, fed with water that flows from the majestic Andes, then rested for a minimum of 60 days before bottling.
- 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
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.
courtesy Chilean Pisco