Piña Pisco Sours Recipe
- 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.
