Photo: Greg DuPree; Prop Stylist: Kathleen Varner, Food Stylist: Mary Claire Britton

Comstock Saloon
San Francisco
Tight-lipped 19th-century barman Duncan Nicol took the closely guarded recipe for Pisco Punch to his grave. Today, the Comstock Saloon suggests a mixture of pisco, lemon juice, and pineapple gum syrup. But when asked to divulge Comstock’s in-house version, the staff defer to the drink’s originator: It’s a secret.

How to Make It

Combine pisco acholado, pineapple gum syrup, and fresh lemon juice in an ice-filled cocktail shaker. Cover with lid, and shake vigorously until chilled. Strain over a single large ice cube into your favorite glass. Garnish with a lemon peel strip.