Piña Pisco Sours

Name: Piña Pisco Sours
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 8
Cuisine: Mexican
Ingredients: 8 drops Angostura bitters; 4 larges egg whites; 79 milliliters superfine granulated sugar; 118 milliliters fresh lime juice (preferably Key lime); 710 milliliters (1-inch) pineapple chunks (from 1/2 pineapple); 355 milliliters pisco (preferably Peruvian; 12 ounces)

You can never have too many side dish recipes, so give Piña Pisco Sours a try. This recipe covers 5% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, dairy free, and vegetarian recipe has 176 calories, 3g of protein, and 0g of fat per serving. This recipe serves 8. If you have angostura bitters, pisco, lime juice, and a few other ingredients on hand, you can make it. It is a very reasonably priced recipe for fans of Mexican food. From preparation to the plate, this recipe takes approximately 15 minutes.

Instructions

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.)

Ingredients you will need

Pineapple

Juice

Equipment you will use

Blender

Sieve

Bowl

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

Ingredients you will need

Pineapple Juice

Bitters

Equipment you will use

Blender

Pour over ice in glasses.

Ingredients you will need

Ice

Add a drop of bitters to center of each drink.

Ingredients you will need

Bitters

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.

Ingredients you will need

Pineapple Juice

Egg Whites

Equipment

Blender

Sieve

Bowl

Ingredients

Servings:

8drops

Angostura bitters 4larges

egg whites 79milliliters

superfine granulated sugar 118milliliters

fresh lime juice (preferably Key lime)710milliliters

(1-inch) pineapple chunks (from 1/2 pineapple)355milliliters

pisco (preferably Peruvian; 12 ounces)

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Teutonic Gamay Pinot Noir Blend 1787 AD. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 30 dollars per bottle.