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.
1/4 cup pisco acholado
1 1/2 tablespoons pineapple gum syrup
2 tablespoons fresh lemon juice
Single large ice cube
Lemon peel strip, for garnish
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.