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Presidio’s Pisco Punch No. 1

Recipe: Brian Sturgulewski, Dogma Group for Presidio, Chicago

Photo: Emma Janzen

July 22, 2016

Playing with the framework of classic Pisco Punch, this riff gets a tropical twist with mango and coconut water. Chili-infused pisco adds a little heat to the mix.

Ingredients

2 oz. Thai chili-infused pisco
¾ oz. coconut water
¾ oz. mango purée (Perfect Puree is a good option)
¾ oz. fresh lime juice
¾ oz. simple syrup (1:1)

Tools:shaker, strainer
Glass:rocks
Garnish:mango cubes

Preparation

Combine all of the ingredients in a shaker with ice. Shake until chilled, then strain into a glass with fresh ice. Garnish.

Chili-infused pisco: Cut 3 dried Thai chilis length-wise, let sit in one 750 ml. bottle of pisco for 3 hours, agitating often. Strain out the chilis.

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