Prep 2 mins
Cook 0 mins
One of my favorite pastimes is lurking around the Tommy Bahama website. Oh, it's not about the dreamy clothes, or the lovely home furnishings... Oh, no! It's about the wonderful recipes, especially the cocktails!!! Here's one that's called a Pineapple Pisco Sour, but modified to suit the ingredients I can find in Costa Rica. Granted, I covet the Pisco because it's hard to find in our neck of the beach (hubby isn't allowed to TOUCH it, or even THINK about it), but this was one instance where I allowed myself to use if for anything other than a traditional Pisco Sour. Recipe calls for pineapple juice, but because we can't find it readily here (amazing, when one of the major export crops is PINEAPPLE), so I just throw about 6 chunks of fresh pineapple and a few teaspoons of water in the magic bullet and VOILA, pineapple juice/puree. Try it, you'll be hooked!
- 2 ounces Pisco
- 3⁄4 ounce Cointreau liqueur
- 1 ounce pineapple juice (see note in description)
- 1 ounce key lime juice (or mandarinas, in Costa RIca)
- 1⁄2 ounce simple syrup
- 1 pineapple, cube for garnish
- Place all ingredients in a cocktail shaker, add a handful of ice, then shake for exactly 20 seconds, to allow ice crystals to form.
- Strain into a small martini blass.
- Garnish with a pineapple chunk or an orange slice.