Yusho's Pisco Punch
Yusho's Pisco Punch might be just the beverage you are searching for. This recipe serves 1. This recipe covers 33% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and dairy free recipe has 7272 calories, 9g of protein, and 20g of fat per serving. Head to the store and pick up coconut, lemon juice, pineapple, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 24 hours.
To make the infused green tea, brew the loose tea leaves, coconut and pineapple with boiling water.
Let steep and cool, then strain out solids.
To make syrup, bring water to a boil and add gum Arabic to hydrate.
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.
Add sugar to the water mixture, whisk until all is dissolved and bring back to a boil. Simmer for 8 minutes.
Remove syrup from heat then pour over pineapple and umeboshi. Cool, cover and macerate for 24 hours. Filter and seal.
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.
Garnish with lemon wheel.