A tall Pisco Punch as created by mixologist T. Olvier Lee, Bar Manager at Seasons Bar at
Four Seaons San Francisco.
PHOTO COURTESY OF FOUR SEASONS
Pisco is all the rage today, and we have a pisco feature coming up in our June print edition.
Given the cocktail's close connection with San Francisco, we asked mixologist T. Oliver Lee, Bar Manager at Seasons Bar at
Four Seasons Hotel San Francisco,
to share his own recipe for this classic drink, as well as offer some notes on the ingredients.
Seaons Bar Pisco Punch
by T. Oliver Lee
Bar Manager, Seasons Bar at Four Hotel Seasons San Francisco
At Season Bar at Four Seasons San Francisco, we have added a refreshing Pisco Punch to the Spring Seasonal cocktail list.
Our recipe for the punch takes its inspiration form two sources: the closest anyone can find to the original recipe used by Duncan Nicol at San Francisco ’s Bank Exchange in the 1800s, and a later version created by Jack Koeppler in the 1950s.
There is some debate as to whether Nicol used lemon or lime juice, but we think it tastes better with lemon.
READ THE FULL STORY AND RECIPE
Cowboys and Canadian Whisky
As author Fred Minnick explains in his Canadian whisky story in our upcoming June print edition, American cowboys consume a fair share of this north-of-the-border spirit. In fact, two brands have made connections with the showplace for the cowboy arts—the rodeo.
We'll explore these topics in our June 2011 issue:
- New York's Finger Lakes Appellation
- Canadian Whisky
- Zinfandel Now
- Pisco, Take Two
On tap for our July 2011 issue:
- *Mezcal: Mexico's Other Spirit
- *The Return of Merlot
- *Bar-Hopping: We Take Your Brand On the Town!
*For more information on these stories, please contact Sara Deckers at 818-990-0350 or email@example.com