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Active Time
15 min
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Total Time
15 min
Pisco, a potent brandy distilled from grapes, is made in Peru and Chile, and each country claims thepisco sour—recognizable by its distinctive foamy head (from egg white) and tart lime flavor—as its own. A swirl of fresh pineapple juice boosts the tropical vibe.
Ingredients
Makes 8 drinks
Step 1
Purée pineapple in a blender until very smooth. Force through a fine-mesh sieve into a bowl, pressing hard on and then discarding solids. (You should have about 1 3/4 cups juice.)
Step 2
Return pineapple juice to blender and add remaining ingredients, except bitters, then pulse until smooth and foamy.
Step 3
Pour over ice in glasses. Add a drop of bitters to center of each drink.
•The egg whites in this recipe are not cooked. You can substitute 1/4 cup liquid pasteurized whites.
•Pineapple juice can be made 1 day ahead and chilled.
Leave a Review
Reviews (1)
Back to TopThis is quite nice, and way better than the standard Pisco sour. Many people may not like the egg white here, pasteurized or not. I found it added a nice fizziness, but go sparingly. I found it was better after chilling in the fridge for a while and settling down, so that the egg white is a fizzy layer on top rather than mixed throughout the drink. Definitely use fresh pineapple juice.
holmwood66
4/30/2009
