Pisco Punch

Ingredients

• 1.5 teaspoons grapefruit peel white grated
• 12 servings ice cubes 
• 0.7 cup juice of lemon fresh
• 1.5 teaspoons lime zest grated
• 4 pound pineapple peeled cut into 1-inch pieces
• 12  pineapple leaves 
• 2 cups simple syrup glaze 
• 750 ml pisco 
• 750 ml pisco 

Equipment

• bowl

Directions

1. Place pineapple pieces in large jar.
2. Pour Pisco over. Cover and refrigerate 3 days, shaking occasionally. Divide Simple Syrup between 2 bowls.
3. Mix grated lime peel into 1 bowl and grated grapefruit peel into the other. Cover and refrigerate both syrups overnight.
4. Strain Pisco into pitcher; discard pineapple.
5. Strain both syrups into Pisco.
6. Add lemon juice; stir to blend. Fill 12 small glasses with ice, then add punch.
7. Garnish with pineapple leaves, if desired.