Pisco punch is an American cocktail made with South American pisco brandy and pineapple juice. I'd never heard of this cocktail, which turns out to have quite a fascinating history. It was invented in San Francisco, around the time of the Gold Rush, when traders were bringing boatloads of goods from South America to San Francisco's ports, including pisco from Peru.
At the Bank Exchange Saloon, a bartender named Duncan Nicol became famous for making this very potent cocktail. According to this excellent 1957 article by Lucius Beebe from the Gourmet Magazine archives, Nicol had a special technique to make pisco punch (which he did rather secretly behind a bar grate, one drink at a time), and he would only allow a customer to drink two. If they wanted another one, they had to take a walk around the block. Rudyard Kipling was so taken with pisco punch that he described it in From Sea to Sea as "compounded of the shavings of cherubs' wings, the glory of a tropical dawn, the red clouds of sunset, and the fragments of lost epics by dead masters."
When Duncan Nicol died in the 1920's, the recipe was thought to be lost forever. But many have tried to reinvent the secret formula, and this article - "The Secrets of Pisco Punch Revealed - The Lost Recipe" - has interesting pictures (of Duncan Nicol and the Bank Exchange building, among others) , as well as a transcript of an historical account by William Bronson of the "rediscovery" of the recipe. (Hint: gum arabic/gum syrup may be a key ingredient).
You can find many recipes for pisco punch on the internet, but this one from Esquire Magazine seems the most authentic from what I have read. Be forewarned - by all accounts pisco punch is deceptively strong stuff!