Hot Pisco Punch Cocktail

If you decide to cook this punch for a large company. increase the amount of ingredients according to the number of servings.

Ingredients

• 50 ml pisco
• 70 g pineapple puree
• 20 ml lemon juice
• 10 g sugar

Directions

1. For pineapple puree, peel 1 small pineapple. Cut the pulp into cubes. Grind in a blender until puree. Add vanilla syrup and light rum, per 500 g puree, 100 ml syrup and 50 ml rum. Grind quickly until smooth.
2. In a saucepan, mix all the ingredients with 50 ml of drinking hot water. Heat without boiling. Pour into a cup to serve.