When the summer months kick into gear and beach/poolside/roof deck entertaining is on your mind, nothing quenches the thirst of a discerning crowd better than a Pisco punch.

Pisco you ask? Why Pisco? Well, why not you culinary trendsetter you? Pisco is an ancient Peruvian elixir made of grapes that’s seeing a slow and steady rise here in the States.

No matter what their normal summertime tipple everyone will be thrilled to try something new and refreshing on the table. It’s a great counterpart to that pitcher of sangria you’ve been mixing up for years.

Try Macchu Pisco—a Puro de Quebranta, a single-varietal made from the Quebranta grape for your next party. And support a female-owned business; Peruvian-American Melanie Asher and her sister Lizzie introduced Macchu Pisco (and their La Diablada brand) to the United States a few years back and lead the charge for the category’s growth and continuing education about Pisco.

Pisco Punch (the easy way)
Recipe courtesy of Lizzie Asher of Macchu Pisco

4 oz. Macchu Pisco Pisco
3 bar spoons pineapple juice (canned Dole works fine)
2 bar spoons sugar syrup (1 part water to 1 part sugar in the raw, boiled together until dissolved and then cooled to room temp)
Juice of 2 limes (can substitute frozen lime concentrate and use about an ounce of it, but add in 1/4-ounce increments and taste so it’s not too sweet)
4 drops Angostura bitters

Shake with ice and serve.
If you want to batch this beforehand you can.  Just leave the ice out.  Either shake each cocktail with ice per request or put ice in a glass and stir vigorously.

Macchu Pisco: $24.99 at Gotham Wines, $21.51 for NYWCA members*

* Your NYWCA membership rewards you with a 15 percent discount at Gotham year round: use the special code NYWCAGOTHAM for any online order at www.gothamwines.com, or call Costas at 212-932-0990; and also get free shipping in Manhattan for any mixed case.

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