Top bartenders from the U.S. and Peru created their own versions of Pisco Punch for a July 16 tasting room event at Tales of the Cocktail in New Orleans. Hosted by the Trade Commission of Peru in Miami, the tasting showcased different styles of pisco made from different grape varietals and how they worked in variations on the classic American cocktail. Here are five recipes for interpretations of Pisco Punch.

Mil Besos 
Created by Boston mixologist Brother Cleve

1 ½ oz. Acholado pisco
¾ oz. Pineapple juice
½ oz. Licor 43
½ oz. Barrow’s Intense Ginger Liqueur
¼ oz. Lime juice

Shake all ingredients with ice. Pour into punch cup over an ice cube.

Golden Grape Punch
Created by Naomi Levy of Eastern Standard in Boston

2 oz. Acholado pisco
¾ oz. Cinnamon simple syrup
½ oz. Lemon juice
½ oz. Orange juice
Pinch cayenne pepper
5 green seedless grapes

Muddle grapes and add the rest of ingredients. Add ice and shake. Strain over fresh ice and garnish with 3 grapes on a skewer.

A Mi Manera (My Way) Pisco Punch
Created by Las Vegas-based mixologist Francesco Lafranconi

2 oz. Pisco Italia
1 oz. Luxardo Apricot liqueur
2 oz. Minta soda
Pinch of citric acid or lime juice (according to taste)
1 Scoop of pineapple sorbet

Mix the pisco, apricot liqueur and citric acid ingredients together in a punch bowl and allow to rest for 45 minutes. Place a large 2.2-lb.ice block 10 minutes before serving. Scoop the pineapple sorbet in a punch glass and fill up with the mix, top up with mint-flavored soda. Garnish with a candied pineapple wheel from Dress the Drink.

Macho Punch
Created by The Modern Mixologist Tony Abou-Ganim

1 bottle Puro Quebranta pisco
8 oz. Yellow Chartreuse
12 oz. Pineapple gum (rich simple syrup 2-1)*
6 oz. Fresh squeezed and filtered lime juice
6 oz. Fresh squeezed and filtered lemon juice
12 oz. Water
Pineapple-ginger foam for garnish**

Mix all ingredients less the garnish and refrigerate for 2 to 4 hours in advance of serving. Serve in a punch bowl over a large block of ice. Serve in a punch cup. Decorate with pineapple-ginger foam and a speared pineapple chunk.

*For Pineapple Syrup:
Peel and core a large, ripe pineapple, cut into chunks approx. 1 in. squares and place in a ceramic bowl. To make rich pineapple syrup (gum), bring 2 cups of water to a boil, dissolve 4 cups of sugar, remove from heat and pour over pineapple chunks, allow to cool. Refrigerate pineapple chunks and syrup overnight. The next day strain, bottle and refrigerate the syrup and reserve the pineapple chunks for garnish.

**For Pineapple-Ginger Foam:
6 oz. Fresh pineapple juice, strained
1 oz. Fresh lime juice, strained
1 oz. Ginger syrup
2 oz. Water
4 Egg whites

Combine all in an iSi whipped cream dispenser and discharge two nitrogen cartridges. Allow the canister to rest in the refrigerator for 10 minutes before use.

Tierra d’Oro
Created by Jim Kearns of The Happiest Hour and Slowly Shirley in New York

2 oz. Mosto Verde Acholado pisco
¾ oz. Lime juice
1 ½ oz. Aji amarillo syrup*
½ oz. Passion fruit syrup**
½ oz. Perfect Puree Guava
½ oz. Pineapple juice

Combine ingredients a goblet with over ice and garnish with pineapple leaf and an orchid.

*For Aji amarillo syrup:
Combine 8 oz. (by weight) of dehydrated aji amarillo chile peppers with 40 oz. of hot water (approx. 200° F) for at least 1 hour. Strain. Add liquid to l lb. of turbinado sugar to make 32 oz. of syrup.

**For Passion fruit syrup:
Combine equal parts Perfect Puree frozen passion fruit purée and simple syrup. (To make the simple syrup, mix 1 lb. of turbinado sugar with water added to produce 32 oz. of syrup.)