Although it’s rumored that the recipe for the famous pisco punch died with its creator, Duncan Nicol, Pisco Portón has uncovered the centuries-old secret. Created by Nicol in 1893 at a bar called Bank Exchange in San Francisco, the popular punch recipe, and its bar of origin, disappeared during Prohibition. Nicol is said to have used a pisco made with Torontel grapes and gum syrup to give the punch its silky texture. Fittingly, Pisco Portón is one of the only piscos available in the United States today that is made in part with Torontel grapes. Here, the recently debuted spirit brand shares its recipe for Nicol’s mysterious pisco punch.
1/2 pint of gum syrup
1 pint of distilled water
3/4 pint of lemon juice
1 750 ml bottle of Pisco Portón
1 fresh pineapple
Cut a fresh pineapple into half-inch by one and half-inch squares. Add pineapple to a punch bowl with simple syrup and soak overnight. Once done, add the rest of the ingredients to the bowl and mix well. Serve cold in three to four ounce portions.