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Piña Pisco Sours
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.
Gourmet
May 2009
by Lillian Chou
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