One of San Francisco’s most famous signature cocktails is the pisco punch, made famous at the Bank Exchange Saloon — now home to the Transamerica Pyramid in San Francisco.
To add complexity to the Gold Rush-era classic, recipe developer Kim Laidlaw, author of “Spirits of ’76: Celebrating 250 Years With Cocktails From Every State,” added yuzu and a tangy pineapple-pomegranate shrub to the Peruvian brandy, along with bitters and club soda for a drink with bold and modern flair.
Ahead of the United States’ 250th birthday, Laidlaw identified one classic cocktail and created a new signature cocktail for each state and published the recipes in the new cookbook “Spirits of ’76.”
CALIFORNIA: The Pisco Solstice
INGREDIENTS
- 2 ounces pisco
- 2 ounces pineapple pomegranate shrub (recipe below) or pineapple juice
- 1 1/2 ounces yuzu or lemon juice
- 2 dashes orange bitters
- 3 ounces club soda
- Edible flowers, for garnish
DIRECTIONS
Fill a cocktail shaker with ice, then add the pisco, shrub, yuzu juice and orange bitters. Cover and shake vigorously until chilled. Fill a highball glass with ice. Strain into the glass. Top with the club soda. Garnish with the edible flowers.
Pineapple Pomegranate Shrub
Yield: Makes about 2 cups
INGREDIENTS
- 1 cup chopped fresh pineapple chunks
- 1/2 cup unsweetened pomegranate juice
- 1/2 cup sugar
- 1/2 cup water
- 1/4 cup apple cider vinegar
DIRECTIONS
In a saucepan, combine the chopped pineapple, pomegranate juice, sugar and water. Heat over medium heat, stirring occasionally, until the sugar dissolves and the pineapple begins to break down, about 5 minutes. Remove from the heat and allow to cool to room temperature. Once the mixture has cooled, mash the pineapple chunks to release their juices.
Strain the mixture through a fine-mesh sieve or cheesecloth into a clean jar or bottle, pressing the solids to extract as much juice as possible. Add the apple cider vinegar and stir to combine. Seal the jar and refrigerate for 3 days before using, allowing the flavors to meld. Shake the jar occasionally. Use within 2 weeks.
Recipe courtesy of Kim Laidlaw, “Spirits of ’76: Celebrating 250 Years with Cocktails from Every State” (Weldon Owen, $28)