PINA PISCO SOURS

By BobD

Ingredients

• 8 DRINKS
• 3 cups (1-inch) pineapple chunks (from 1/2 pineapple)
• 1 1/2 cups pisco (preferably Peruvian; 12 ounces)
• 1/2 cup fresh lime juice (preferably Key lime)
• 4 large egg whites
• 1/3 cup superfine granulated sugar
• 8 drops Angostura bitters

Details

Servings 8
Adapted from gourmet.com

Preparation

Step 1

Puree 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.)

Return pineapple juice to blender and add remaining ingredients, except bitters, then pulse until smooth and foamy.

Pour over ice in glasses. Add a drop of bitters to center of each drink.

COOKS NOTES:
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.