Best Pina Pisco Recipes

Piña Pisco Sours image

Provided by Lillian Chou

Yield Makes 8 drinks

Number Of Ingredients 6

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

Steps:

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.

Pina Pisco image

Provided by Food Network Kitchen

Categories beverage

Time P1DT10m

Yield 1 drink/1 bottle infused liquor

Number Of Ingredients 11

4 strips orange zest
2 sprigs fresh mint
2 chai tea sachets
1 bottle pisco
Ice
2 orange wedges
Splash pineapple juice
Seasoned salt, for the rim of the glass (salt, sugar and crushed pink peppercorns)
Seasoned salt, for the rim of the glass (salt, sugar and crushed pink peppercorns)
Seltzer water, to top off
Frozen pineapple balls, for garnish

Steps:

For the infused pisco: Add the orange strips, mint sprigs and chai tea sachets to the pisco bottle. Allow this to sit for at least 24 hours. The longer the tea sits, the stronger it will get. Carefully remove the tea bags.
For the pina pisco: Add some ice to a cocktail shaker. Squeeze the orange wedges over the ice. Reserve the wedges. Add a shot of infused pisco and the pineapple juice. Shake for about 30 seconds.
Moisten the edge of the cocktail glass with a reserved orange wedge. Dip into the seasoned salt. Pour the cocktail shaker contents into the prepared glass. Top off with some seltzer water. Garnish with pineapple balls to help keep the drink cold.