How to Make a Pisco Punch

chicon

This refreshing drink really packs a punch. Erin Murtagh of Chicon mixed things when she stopped by Studio 512. We made the Pisco Punch, a fragrant sweet concoction.

 The drink consists of tea infused Pisco, which is then washed with milk. Milk washing takes out some of the tannin in the infusion, so you’re able to get more tea flavor without bitter tannin. Milk washed spirits become very frothy when shaken–mimicking the effects of an egg white in a drink. A splash of Maguey Vida Mescal, honey simple syrup, and lemon juice are combined with the Pisco infusion. The drink is finished with our house lavender bitters spritzed on top.

Austin Tea Party Milk Punch Ingredients:

  • 590g Pisco
  • 36g Black Tea
  • 350g half & half
  • 41g lemon juice
  • let tea steep in pisco for 30min
  • add booze to milk, then juice, strain                                                                                                                                                                                                                                                                                   

Proportions for drinking solo:

  • 1oz pisco punch
  • .5oz canton ginger
  • .25oz honey simple
  • .25oz lemon juice
  • 1 drop mescal vida 2.25oz batch
  • .25oz lemon, shake, double strain over large cube Spray with lavender bitters

Chicon is located on East 6th Street. Find out more online at contigotexas.com/chicon or give them a buzz at 512-354-1480.

 

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