Barbary Coast Pisco Punch Recipe | Tasting Table Recipes

By Tasting Table Staff

McDonnell uses San Francisco-made pineapple gum syrup from Small Hand Foods [link] to add silky, slightly thicker texture to the drink. Gum syrup, a historic cocktail ingredient that had almost died out in modern mixing, is slowly making a comeback thanks to the efforts of bartenders like Jennifer Colliau, who is behind the Small Hand Foods product line.

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Recipe adapted from Duggan McDonnell, Cantina, San Francisco

Barbary Coast Pisco Punch

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Make this Barbary Coast Pisco Punch cocktail from Duggan McDonnell at Cantina in San Francisco.

servings
1
cocktail

Ingredients

  • Ice
  • 3 ounces Campo de Encanto Pisco
  • ½ ounce Lillet Rouge
  • 1 ounce brewed and chilled green tea
  • 1 ounce Small Hand Foods Pineapple Gum Syrup
  • 1 ounce fresh lime juice
  • Splash of parkling wine
  • Orange slice

Directions

  1. In a cocktail shaker, add the ice, pisco, Lillet, tea, pineapple gum syrup and lime juice. Cover, shake well and strain into a flute. Top with the splash of sparkling wine, finish with the orange slice and serve.
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