This adaptation of the classic San Francisco punch is a little spicier than the original and not nearly as cloying. It substitutes limoncello for freshly squeezed lemons; the ginger beer gives it a nice kick and effervescence.
Brown sugar syrup is made the same way as simple syrup, using brown sugar instead of white: Bring 1 cup of water to a boil in a small saucepan over medium-high heat. Add 1 cup light brown sugar and cook, stirring constantly, until it has dissolved, about 30 seconds. Reduce the heat to low and cook for about 5 minutes, until just slightly thickened. Remove from the heat and set aside to cool. This will make 1 1/4 cups. Cover tightly and refrigerate for up to 3 weeks.
Servings: 6 - 8
- 1 cup fresh pineapple, peeled and cut into chunks
- 12 ounces pisco
- 4 ounces limoncello
- 4 ounces brown sugar syrup (see headnote)
- Juice of 2 medium oranges
- Juice of 2 large limes
- 8 dashes Angostura bitters
- Two 12-ounce bottles ginger beer
- Thin slices of orange, for garnish
Crush the pineapple in a large glass pitcher, then add the pisco, limoncello, brown sugar syrup, citrus juices and bitters. Add ice, then stir vigorously.
To serve, pour into 9- or 10-ounce highball glasses filled with ice and add about 3 ounces of ginger beer to each glass; stir to mix well. Garnish with orange slices.
From Duggan McDonnell at Cantina Bebidas in San Francisco.
Tested by Michael Taylor.
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