Doheny Pisco Punch

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Doheny Pisco Punch ingredients in original amounts, cl, oz and parts

Ingredient	Amount	cl	oz	parts
Mint	13 leaf	—	—	—
Pineapple Juice	45 ml	4.5 cl	1.5 oz	6 parts
Pisco	60 ml	6 cl	2 oz	8 parts
Lemon Juice	22.5 ml	2.3 cl	0.8 oz	3 parts
Vanilla syrup	7.5 ml	0.8 cl	0.3 oz	1 part
Aromatic bitters	1 dash	—	—	—
Ginger Beer	90 ml	9 cl	3 oz	12 parts
Pineapple	1 slice	—	—	—

Garnish: Exactly one compact mint sprig and one small thin pineapple slice at the rim

1. 01

   Pre-chill one clear Collins glass, separate twelve mint leaves, select one compact mint sprig, and cut one small thin pineapple slice.

2. 02

   Place the twelve mint leaves in the shaker and press them very gently once or twice to release aroma without shredding them.

3. 03

   Add the pineapple juice, pisco, lemon juice, vanilla syrup, and aromatic bitters, keeping the ginger beer separate.

4. 04

   Fill the shaker with solid cold ice, shake for 10–12 seconds, and fine-strain into the chilled glass over fresh clear ice.

5. 05

   Top with chilled ginger beer and give only one gentle lift with a bar spoon to preserve its carbonation.

6. 06

   Add the single compact mint sprig and small pineapple slice at the rim, then serve without a straw or another garnish.

Kokto editorial profile for this exact house build. Scores are directional, not laboratory measurements or universal values.