LCBO Food & Drink Summer 2023

PITCHER THIS

TROPICAL

Pisco Punch Cocktail lore says that the Pisco Sour is South America’s answer to the American Whisky Sour, a short cocktail shaken with lemon juice, served crowned with a foamy egg white and a few drops of bitters. A Peruvian bartender reportedly improvised it, more than a century ago, by using the South American grape brandy called pisco. Another famous pisco-forward cocktail was a punch using pineapple juice. This mash-up drink is blended, making the pineapple juice very foamy. Our Pisco Punch is a tribute to the history of these two famous drinks. Malibu Pineapple Rum ( LCBO 31727, $28.45 ) 1/2 cup (125 mL) fresh-squeezed lime juice (from about 4 to 5 limes) 3 cups (750 mL) pineapple juice, chilled 6 ice cubes Fresh pineapple chunks for garnish (optional) Angostura bitters Pineapple leaves for garnish 1. Combine all ingredients except garnishes and bitters in the jug of a blender and blend on medium-high until ice is thoroughly blended and drink is very foamy. 2. To serve, transfer to a serving pitcher or jug, adding optional pine apple chunks. Pour into highball glasses and garnish each with an optional chunk of fresh pineapple. If desired, spoon additional foam from the pitcher onto the top of each drink. Dot each drink with a few drops of bitters. Garnish pitcher or individual glasses with long pineapple leaves. 8 oz unaged Pisco such as El Gobernador ( LCBO 363978, 700 mL, $44.20 ) 8 oz Malibu Coconut Rum ( LCBO 477836, $28.25 ) or

PERFECT PAIRING Serve this drink with ceviche (a signature Peruvian dish) and corn or pita chips.

Makes 8 drinks

124 FOOD & DRINK SUMMER 2023