Yusho'S Pisco Punch Recipe

1. 1

   To make the infused green tea, brew the loose tea leaves, coconut and pineapple with boiling water. Let steep and cool, then strain out solids.

2. 2

   To make syrup, bring water to a boil and add gum Arabic to hydrate. Whisk constantly until all is dissolved and water is milky. Break down pineapple into small chunks and place in a large container. Smash the umeboshi and add to the container. Add sugar to the water mixture, whisk until all is dissolved and bring back to a boil. Simmer for 8 minutes. Remove syrup from heat then pour over pineapple and umeboshi. Cool, cover and macerate for 24 hours. Filter and seal.

3. 3

   To make cocktail, combine pisco, infused tea, gomme syrup, and lemon juice in Boston shaker with ice and shake hard for 20 seconds. Dump entire contents of shaker into large goblet glass. Garnish with lemon wheel.

* Per serving · 4 servings · Values may vary.