Official spec
- Pisco60 ml
- Pineapple juice22.5 ml
- Simple syrup15 ml
- Lemon juice15 ml
- Dry white wineadded on top30 ml
- Cloves3
Method
Gently crush the cloves with the simple syrup, add the remaining ingredients except the wine, shake vigorously and double strain into a large goblet. Add the wine on top and stir gently.
Garnish
No garnish.
History
It became famous at the Bank Exchange Saloon in San Francisco, where Duncan Nicol began serving it in 1893. The bar closed in 1919, with Prohibition, and it is said that Nicol took the exact recipe to his grave. Pisco had been arriving in San Francisco by ship from Peru since 1839.
Sources: official IBA spec and Wikipedia.
Flavor
· · ·
Pairs with
seafood · bar snacks and charcuterie
The spices call for sweets and cold nights.