A San Francisco classic, created and immortalized by Duncan Nicol at the Bank Exchange Saloon in the late 1800's.
Shake all ingredients vigorously in a shaker with ice, then strain into a rocks glass with fresh ice or a chilled coupe glass, to your preference.
2 oz Capurro Pisco
3/4 oz fresh squeezed lemon juice
3/4 oz pineapple gum syrup
Pineapple gum syrup is available at specialty liquor stores and is sold in many of the stores listed on our website where you can find Capurro Pisco. For homemade syrup, first make the gum syrup (which also acts as a great replacement for simple syrup in an old fashioned, adding body and texture). Combine 1 part gum arabic (also known as gum acacia and available at Whole Foods) and 1 part water. Stir to combine, then cover and let sit until the gum arabic has been completely dissolved by the water (typically 24-48 hours). Once the gum arabic is ready, heat 3 parts sugar and 2 parts water in a saucepan gently until sugar begins to dissolve, then fold in the gum arabic mixture. Remove from heat immediately, let cool and store in a glass bottle. To turn the gum syrup into pineapple gum syrup, macerate fresh pinapple chunks in the gum syrup, let sit overnight, and strain.