Ingredients
Scale
- 240 ml pure Quebranta pisco (1 cup or 8 ounces)
- 90 ml fresh, strained pineapple juice (⅓ cup plus 2 teaspoons)
- 60 ml freshly squeezed lemon juice (¼ cup)
- 60 ml simple syrup (¼ cup)
- 120 ml chilled dry white wine (½ cup)
- 12 cloves
- 300 g ice cubes (approximately 20 cubes)
- 120 g fresh pineapple, cut into 4 wedges for garnish