Pisco is a late 16th century brandy made from the grapes that originated in the Viceroyalty of Peru.
The punch was then invented by Duncan Nicol at a bar named Bank Exchange at the end of the 19th century, in San Francisco.
One writer of the day wrote "it tastes like lemonade but comes back with the kick of a roped steer."
Long story short: Make this pronto.
It involves some prep, time, elbow grease, and whatnot, but it is soooooooooooo worth it. That's 12 "o's" worth of so-ness.
Meaning: Make this pronto.
My first encounter with Pisco Punch at the Pegu Club in New York City had me falling head over heels in looooooooove.
Again, with the "o's"
P.S. If you're a lightweight like me, you might want to dilute this recipe a bit...or you'll literally be falling head over heels. *
In large bowl, combine pineapple Pisco, lime syrup, grapefruit syrup, and lemon juice. Refrigerate for at least 3 hours. Place ice block into bowl before serving. Garnish chilled cocktail glasses with pineapple leaves.
*I ended Mother's Day laying on the hardwood floor at midnight, singing those Auto-Tune the News songs. All of them.