Piña Pisco Recipes
PINA PISCO
Provided by Food Network Kitchen
Categories beverage
Time P1DT10m
Yield 1 drink/1 bottle infused liquor
Number Of Ingredients 11
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.
PINEAPPLE FLOWER PINA COLADAS
These pineapple flowers will impress everyone -- and they couldn't be easier. A whole pineapple will yield more flowers than you'll need for these cocktails, so use them as cake toppers or snacks.
Provided by Food Network Kitchen
Categories beverage
Time 4h20m
Yield 4 cocktails, 12 pineapple flowers
Number Of Ingredients 6
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.
PINA PUNCH
Provided by Food Network
Number Of Ingredients 5
Steps:
- Combine all ingredients into a shaker with ice and shake. Strain into glass over ice and serve.
PIñA PISCO
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!
Provided by Jostlori
Categories Beverages
Time 2m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- 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.
- R-E-L-A-X!
Nutrition Facts : Calories 475, Fat 1.1, SaturatedFat 0.1, Sodium 10.2, Carbohydrate 124.9, Fiber 12.8, Sugar 92.5, Protein 5.1
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