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Pisco Punch

1 4-pound pineapple, peeled, cut into 1-inch pieces
1 750-ml bottle Pisco
2 cups Simple Syrup
1 1/2 teaspoons grated lime peel
1 1/2 teaspoons grated white grapefruit peel
2/3 cup fresh lemon juice
Ice cubes
12 pineapple leaves (optional)


Place pineapple pieces in large jar. Pour Pisco over. Cover and refrigerate 3 days, shaking occasionally. Divide Simple Syrup between 2 bowls. Mix grated lime peel into 1 bowl and grated grapefruit peel into the other. Cover and refrigerate both syrups overnight. Strain Pisco into pitcher; discard pineapple. Strain both syrups into Pisco. Add lemon juice; stir to blend. Fill 12 small glasses with ice, then add punch. Garnish with pineapple leaves, if desired.

Source: www.epicurious.com