Pina Pisco Recipes

Steps:

• Preheat the oven to 225 degrees F. Line 2 baking sheets with silicone baking mats or parchment. Using a knife, remove the top of the pineapple and 1/2-inch of the bottom so it sits flat on your cutting board. Cut the skin off the pineapple from top to bottom in 2-inch strips. Using a small melon baller or teaspoon, remove all the eyes from the pineapple. Put the pineapple on its side and slice 12 rounds as thinly as possible. Put the slices on the baking sheets and bake until almost totally dry and lightly golden around the edges, about 3 hours. Remove from the oven and immediately transfer each flower to a muffin cup, pressing the center to the bottom. Let cool completely, 1 hour.
• Combine the pineapple juice, rum, cream of coconut, ice and a pinch of salt in a blender and blend; it will make a nice frothy layer on top.
• Pour into 4 tumblers and garnish with the pineapple flowers. The remaining flowers will keep in an airtight container at room temperature up to 2 weeks.

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.

Steps:

• Combine all ingredients into a shaker with ice and shake. Strain into glass over ice and serve.