You’ll also be alliterating after you twist your tongue around this insanely delicious tropical punch. It’s sweet, it’s sour, it’s simple. It uses up leftovers (pineapple peel!). It technically has fruit in it. You really cannot go wrong.
Pineapple-Ginger Pisco Punch (A Feteful Life)
1 ounce pineapple-ginger simple syrup (see below)
1 ounce freshly squeezed lemon juice
2 ounces Pisco
pineapple chunks and leaf for garnish
Combine all ingredients in a cocktail shaker with ice and shake to combine. Pour over crushed ice into a glass and garnish with pineapple chunks and leaf threaded onto a stirrer.
Pineapple-Ginger Simple Syrup (from Martha Stewart)
peel and core of one large pineapple
1, 3-inch piece of ginger, thinly sliced
4 cups water
1 cup sugar
Cut pineapple peel + core into 1-inch pieces; place into medium saucepan with ginger, sugar, and water. Boil until reduced to 1 cup; 25-30 minutes. Strain, discarding solids. Chill.