Pisco Punch Gluten-Free Cocktail Recipe

Pisco Punch Gluten Free

This potent, easygoing gluten-free batch cocktail by Erin Ng packs a wallop, thanks to its generous amount of pisco (brandy made in Chile and Peru of fermented grape juice). Its sweetness is offset by soda water, which also adds a light effervescence.

Pisco Punch Gluten-Free Recipe

Erin recommends using one large ice block, made by freezing water and a few grapefruit slices in Tupperware or a lidded bowl and then running the mold under hot water when you’re ready to release the ice from the mold.
Servings 12
Author Erin Ng

Ingredients

  • 750- milliliter bottle pisco, preferably Barsol brand, chilled
  • 2-1/2 cups cold grapefruit juice
  • 1 recipe Lemon Syrup (see below)
  • 10 fresh basil leaves, plus more for garnish
  • Block of ice (see note above)
  • 3 cups 24 ounces cold soda water
  • 1 grapefruit, sliced into wheels

Instructions

  1. In a punch bowl, mix together the pisco, grapefruit juice, and lemon syrup. Between your hands, pat the basil leaves to release their aroma, slice them into quarter-inch strips, and add to the punch. Add the ice, gently stir in the soda water, garnish with basil leaves and grapefruit wheels, and serve.

LEMON SYRUP

MAKES 1 CUP Erin Ng uses Meyer lemons, when available, but regular lemons ensure you can make this yearround. Store leftover syrup airtight in the refrigerator up to 1 month.

Ingredients

  • 8 to 10 lemons
  • 1 cup sugar

Instructions

  1. Squeeze 1 cup lemon juice from the lemons, reserving the juice and 8 of the squeezed lemon halves. In a medium saucepan over medium-high heat, combine the juice and sugar, bring to a boil, reduce the heat, add the reserved lemon halves, and simmer for 10 minutes. Transfer the syrup to a bowl, let cool for 20 minutes, then strain into a container.

Photography Emma K. Morris

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