Piña Pisco Sours Food

PISCO SOUR

Steps:

• 1. Place the ingredients in a cocktail shaker in the order listed. Shake for 15 seconds, and then strain and serve in a chilled 8 ounce cocktail glass.
• 2. Decorate the top of the drink with three drops of Angostura Bitters.

PIñA PISCO SOURS

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.

PERUVIAN PISCO SOUR

Steps:

• In a blender, combine key lime juice with the egg white.
• Add simple syrup, pisco, and ice and blend at high speed until frothy.
• Pour into a sour glass, top with a few drops of bitters and serve.

PISCO SOURS

Steps:

• Put everything in a cocktail mixer and shake vigorously. Strain into stemmed cocktail glasses.
• Wash the lime and roll in on a board to loosen the juices. Cut the lime into about 8 pieces and place them in a double rocks glass. Sprinkle with the sugar and crush the limes with a pestle or large wooden spoon. Add the cachaca and stir to mix and dissolve the sugar. Add the ice and stir again. It's delicious and potent!

PINA PISCO

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.