The cocktail’s connection to SF goes back to the bawdy Gold Rush days. Pisco, the clear spirit made from grape, first distilled in 16th-century Peru, became a favorite tipple in the days of San Francisco’s Barbary Coast, when men were men, gold was gold, and women were scarce. The first Pisco was brought to California from Perú in the early 1800’s. According to legend, the spirit became very popular, thanks to sailors transporting it between colonies. Chilean and Peruvian miners introduced it to San Francisco during the 1849 Gold Rush, when the city was experiencing its first surge of wealth and luxury goods were in demand.
2 oz pisco
2 oz pineapple juice
1 oz fresh lime juice
1 oz simple syrup
Place all ingredients in a cocktail shaker with ice. Shake, strain, and pour into a large wineglass filled with ice. Garnish with pineapple chunks, lemon peel, and lime round. Finish with nutmeg zest.
Note from the Bartender: The original recipe replaces pineapple juice and simple syrups for pinerapple simple simple syrup.To make this, combine 1 cup pineapple juice and 1 cup sugar in a saucepan. Bring the mixture to a slow boil, stir, and simmer until the sugar dissolves completely. Transfer the pineapple simple syrup to a mason jar and let cool before using.