Presidio's Pisco Punch No. 1 - Imbibe Magazine Subscribe + Save

Presidio’s Pisco Punch No. 1

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.


  • 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


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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