Pisco punch is an alcoholic beverage made famous by Duncan Nicol at the Bank Exchange Saloon at the end of the 19th century, in San Francisco, California.

It was available in San Francisco since the 1830s when it was first brought from Paita, Peru[1] via ship by rawhide and tallow traders trading with California towns.

There are eight approved grape varietals, four considered to be non-aromatic: Quebranta, Negra Criolla, Uvina, and Mollar, while the aromatics are Moscatel, Torontel, Italia, and Albilla.

Pisco Punch gained fame worldwide thanks to pieces written by travelers including Mark Twain and Harold Ross (founder of New Yorker magazine).

Unfortunately, prohibition closed the doors of the Bank Exchange, and Duncan Nicol died soon thereafter—supposedly taking the exact recipe to his grave.