Makes8 drinks
- Active time:15 min
- Start to finish:15 min
May 2009
Pisco, a potent brandy distilled from grapes, is made in Peru and Chile, and each country claims the Pisco 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.
-
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
-
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.)
-
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.- We’ve also got a Web-exclusive recipe using the leftover pineapple.
