Pine-sol Sour

Last Thursday's TDN theme was "Plus One", where participants were charged to: Take your favorite cocktail and add one (+1) ingredient to it, put it in a dress, and give it a new name.  For my first submission I decided to to take one of my favorite classics, the Picso Sour, and tinker.  I thought about the Pisco Punch in Dave Wondrich's excellent tome Imbibe!, which pairs Pisco and pineapple and I thought sounded intriguing.  (I plan to play with it for Mixology Monday: Punch in a couple weeks.)  So I took the base recipe, added some pineapple, cut back on the simple and the lemon since the pineapple has some sugar and acid of its own, and came up with:

Pine-sol Sour

• 1½ oz Barsol Quebranta Pisco
• ½ oz Simple Syrup
• ½ oz Lemon Juice
• ½ oz Pineapple Juice
• 1 oz egg white
• Amargo Chuncho Peruvian Bitters for garnish

Dry shake, shake with ice, strain and top with a couple dashes of bitters

It's not a huge leap from the original, but the pineapple is apparent while keeping all the flavors and qualities of its base drink.  The pineapple makes the flavor a bit richer, but it remains a light and quaffable potation.  The derivation of the name should be obvious, given the brand of Pisco I chose and the pineapple addition.  In reality other Pisco's should be fine, I only specified to make the play on words for the name clear.  I didn't snap a picture, but it looks pretty indistinguishable from a Pisco Sour, maybe a tad darker, so you'll excuse me if I reuse the pic from my earlier Iron Chef post:

The classic Pisco Sour recipe I use, for reference:

Pisco Sour

• 1½ oz Pisco
• 1 oz Simple Syrup
• ¾ oz Lemon
• 1 oz egg white
• Amargo Chuncho Peruvian Bitters for garnish

Dry shake, shake with ice, strain and top with a couple dashes of bitters