trader vic's pisco punch

Juice 1/2 Lime (1/2 oz)
1 dash Maraschino Liqueur (1/4 oz Luxardo)
1 dash Simple Syrup (1/4 oz)
1 oz Pisco (1 1/2 oz Macchu Pisco)
1/2 oz Pineapple Juice (3/4 oz)

Shake with ice and strain into a Tiki stem champagne glass.

Two Fridays ago, I was lured in by Trader Vic's Pisco Punch that he published in his 1972 Bartender's Guide. While the original recipe created by Duncan Nicol in San Francisco at the end of the 19th century was taken to his grave, modern interpretations generally call for pineapple gum syrup, lemon juice, and pisco. The original may have had a cocaine-infused product such as Vin Mariani which would have given things a red hue, but most modern pisco punches overlook this aromatized wine aspect save for Duggan McDonnell's recipe in his Drinking the Devil's Acre. Here, Trader Vic called for lime juice (as does McDonnell) instead of lemon and included a dash of Maraschino that he frequently utilized in drinks like the Kona Gold. Moreover, Maraschino has a magic affinity for pisco (more so than with rum) as I noted in the White Rene.
In the glass, Trader Vic's Pisco Punch proffered a pineapple bouquet with a nutty-earthy element to the nose. Next, pineapple and lime mingled on the sip, and the swallow offered pisco and nutty Maraschino melding into pineapple.