Peruvian Pineapple

Created by mixologist Natalie Bovis-Nelson, The Liquid Muse.

• 1/4 cup roasted fresh pineapple chunks
• 2 ounces Peruvian pisco
• 1 ounce Honey Water
• 3/4 ounce heavy whipping cream
• 1/2 ounce fresh lime juice
• 1/4 teaspoon nutmeg,
       plus a tiny pinch for garnish
• Pineapple wedge, for garnish

Combine the pineapple, pisco, honey water, cream, lime juice, and nutmeg in a blender. Blend for 15 seconds, then add a quarter cup of crushed ice. Blend until smooth. Pour into a wine goblet or large martini glass. Garnish with a sprinkle of nutmeg and the pineapple wedge.

• from:
  101 Blender Drinks
• by Kim Haasarud
• Wiley 2010
• Hardcover; 128 pages; $16.95
• ISBN-10: 0470505133
• ISBN-13: 978-0-470-50513-7
• Reprinted by permission.

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Recipes

• Batidas
• Simple Syrup
• Peruvian Pineapple
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This page created July 2010