Yusho's Pisco Punch

Vegetarian
Vegan
Gluten Free
Dairy Free
Health score
25%
Yusho's Pisco Punch
1440 min.
1
7016kcal

Suggestions


Are you ready to embark on an extraordinary flavor journey with Yusho's Pisco Punch? This invigorating beverage marries tropical elements with a delightful twist, making it a standout drink for any occasion. Imagine sipping a refreshing cocktail infused with the essence of dried coconut and vibrant pineapple, beautifully balanced by the tartness of lemon juice. With each sip, you can't help but be transported to a sun-soaked beach, feeling the warm breeze caress your skin.

This recipe is not just a beverage; it’s an experience. It captures the spirit of celebration, while being entirely vegetarian, vegan, gluten-free, and dairy-free—perfect for friends and family with dietary preferences. The unique combination of ingredients, from the intriguing gomme Arabic to the fragrant sencha green tea, ensures a delightful depth of flavor that will surprise and impress your taste buds.

With 1440 minutes of preparation—including a 24-hour maceration period—the anticipation builds as you unlock the secrets of this delightful punch. When it’s finally ready, the cocktail will dazzle guests with its beautiful presentation and vibrant garnishes, proving that good things come to those who wait. Indulge in Yusho's Pisco Punch and create unforgettable memories while enjoying a sip of paradise.

Ingredients

  • ounce coconut flakes dried
  • ounces pineapple dried
  • ounces purple gel food coloring 
  • serving optional: lemon 
  • ounce juice of lemon 
  • large pineapple 
  • ounce pineapple 
  • cups caster sugar 
  • ounce freshly tea green
  • pound freshly tea green
  • cups water 

Equipment

  • whisk

Directions

  1. To make the infused green tea, brew the loose tea leaves, coconut and pineapple with boiling water.
  2. Let steep and cool, then strain out solids.
  3. To make syrup, bring water to a boil and add gum Arabic to hydrate.
  4. 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.
  5. Add sugar to the water mixture, whisk until all is dissolved and bring back to a boil. Simmer for 8 minutes.
  6. Remove syrup from heat then pour over pineapple and umeboshi. Cool, cover and macerate for 24 hours. Filter and seal.
  7. 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.
  8. Garnish with lemon wheel.

Nutrition Facts

Calories7016kcal
Protein0.46%
Fat3.01%
Carbs96.53%

Properties

Glycemic Index
212.92
Glycemic Load
1181.15
Inflammation Score
-10
Nutrition Score
35.060434953026%

Flavonoids

Catechin
7.28mg
Epigallocatechin
38.8mg
Epicatechin
10.27mg
Epicatechin 3-gallate
28.24mg
Epigallocatechin 3-gallate
45.11mg
Theaflavin
7.61mg
Thearubigins
391.82mg
Eriodictyol
2.88mg
Hesperetin
6.06mg
Naringenin
0.43mg
Luteolin
0.23mg
Kaempferol
6.8mg
Myricetin
2.3mg
Quercetin
12.05mg
Theaflavin-3,3'-digallate
8.43mg
Theaflavin-3'-gallate
7.28mg
Gallocatechin
6.02mg

Nutrients percent of daily need

Calories:7015.68kcal
350.78%
Fat:24.62g
37.88%
Saturated Fat:16.33g
102.05%
Carbohydrates:1775.22g
591.74%
Net Carbohydrates:1755.89g
638.51%
Sugar:1734.91g
1927.68%
Cholesterol:0mg
0%
Sodium:98.02mg
4.26%
Alcohol:0g
100%
Alcohol %:0%
100%
Caffeine:96.39mg
32.13%
Protein:8.53g
17.06%
Vitamin C:469.36mg
568.92%
Manganese:10.56mg
527.76%
Copper:1.57mg
78.55%
Fiber:19.33g
77.32%
Vitamin B6:1.15mg
57.45%
Vitamin B1:0.76mg
50.93%
Folate:201.09µg
50.27%
Vitamin B2:0.7mg
41.42%
Magnesium:163.7mg
40.92%
Potassium:1420.47mg
40.58%
Iron:5.57mg
30.96%
Vitamin B3:4.87mg
24.35%
Vitamin B5:2.32mg
23.18%
Selenium:15.83µg
22.62%
Calcium:203.61mg
20.36%
Phosphorus:141.28mg
14.13%
Zinc:2.06mg
13.73%
Vitamin A:544.58IU
10.89%
Vitamin K:6.62µg
6.3%
Vitamin E:0.36mg
2.43%