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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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A Caribbean spin on the 150-year-old classic, this version infuses pineapple into Pisco (a South American brandy) and uses fresh grapefruit and lime peels for added brightness. Ingredients:
1 4-pound pineapple, peeled, cut into 1-inch pieces |
1 750-ml bottle pisco |
2 cups simple syrup |
1 1/2 teaspoons grated lime peel |
1 1/2 teaspoons grated white grapefruit peel |
2/3 cup fresh lemon juice |
ice cubes |
12 pineapple leaves (optional) |
Directions:
1. Place pineapple pieces in large jar. Pour Pisco over. Cover and refrigerate 3 days, shaking occasionally. Divide Simple Syrup between 2 bowls. Mix grated lime peel into 1 bowl and grated grapefruit peel into the other. Cover and refrigerate both syrups overnight.
2. Strain Pisco into pitcher; discard pineapple.
3. Strain both syrups into Pisco. Add lemon juice; stir to blend. Fill 12 small glasses with ice, then add punch. Garnish with pineapple leaves, if desired.
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