Pisco Punch

Its base spirit is Peruvian pisco, but the cocktail became famous in late-19th-century San Francisco. Duncan Nicol served his celebrated version at the Bank Exchange Saloon.

Yes, the historic Bank Exchange style is closely associated with pineapple, often incorporated through pineapple syrup or gum syrup. Modern recipes commonly combine that with pisco and fresh lemon or lime juice.

Nicol reportedly guarded the Bank Exchange formula and did not publish a definitive recipe. That secrecy is why modern versions differ over ingredients such as gum arabic, bitters, and the way pineapple is prepared.

A clean, aromatic Peruvian pisco lets the pineapple and citrus remain distinct without disappearing. An unaged pisco such as a Quebranta or an acholado blend is a practical choice because pisco is not matured in wood like many brandies.