Name: Piña Pisco Sours
Cook time: 15 min
Total time: 15 min
Yield: Makes 8 drinks
Ingredients: 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

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Piña Pisco SoursMarcus Nilsson

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.

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.

Recipe notes

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