Lombardino’s Pisco Punch

There’s nothing more stressful than having to staff the bar while entertaining friends and family during the holidays. James Lombardino, head bartender at Wallflower, has the perfect solution, punch! So invest in a punch bowl, whip up his signature drink before your guests arrive, and viola! Delicious and refined drinks for everyone without a shaker in sight.

Lombardino’s Pisco Punch, currently available on the menu at Wallflower, is an amped up version of traditional pisco punch—with the addition of cinnamon and clove for a bit of holiday flair.

Photograph taken by Asia Coladner.

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PREP TIME: 3 minutes (plus 4-5 days for infusing)

TOTAL TIME: 3 minutes (plus 4-5 days for infusing)


5 Cocktails


Macchu Pisco (6 oz)

Pineapple-Cinnamon Syrup (3 Oz, recipe below)

Lime Juice (2 oz)

Cocchi Rosa (2 oz)

Clove Tincture (4 sprays, recipe below)

Peychaud’s Bitters (40 dashes)

Club Soda (6 oz)

Limes Wheels (for garnish)

Cloves (for garnish)


Large Shaker (Or Punch Bowl)

Long Spoon

1. TO MAKE YOUR CLOVE TINCTURE. let cloves infuse into high-proof vodka for 4-5 days.


2. PINEAPPLE-CINNAMON SYRUP. buy Small Hand Foods Pineapple Syrup.

Add a cinnamon stick and let it infuse overnight.


3. TO MIX YOUR COCKTAIL. stir together in a large shaker or punch bowl, then stir in club soda. Garnish with lime wheels studded with cloves.

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