Peruvian Punch

[Photograph: Christine Tsai]

This cocktail from the summer menu at The Trilby in New York City is tropical but not too sweet—drink it at the beach, or drink it while wishing you were at the beach.

If you don't have Combier, you can substitute any high-quality triple sec.

Recipe from Jason Greenberg.

Peruvian Punch

About This Recipe

Active time:5 minutes
Total time:5 minutes
Special equipment:cocktail shaker and strainer


  • Ice
  • 1 ounce pisco (such as Pisco Porton)
  • 1/2 ounce Combier
  • 1/2 ounce Velvet Falernum
  • 3/4 ounce freshly squeezed lime juice
  • 1 ounce pineapple juice
  • 1/4 ounce freshly squeezed orange juice
  • Club soda
  • Garnish: orange wheel


  1. 1

    Fill a cocktail shaker with ice. Add pisco, Combier, falernum, lime, pineapple, and orange juices to the shaker and shake well.

  2. 2

    Fill a Collins glass with ice. Strain cocktail into serving glass, top off with soda. Garnish with orange wheel and serve.

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