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.
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