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- Cheesecake Factory Pineapple Pisco Sour
Cheesecake Factory Pineapple Pisco Sour
Menu Description: "Our version of the 150-year-old classic with Pisco and pineapple juice. Served on the rocks."
Pisco is a South American grape brandy produced in Peru and Chile, and both countries claim to have invented the original version of this cocktail which is made with pisco, simple syrup, lime juice, egg white and bitters. You could say it's South America's margarita. Cheesecake Factory, however, has added other juices, plus sweet-and-sour to the mix, and swapped out the egg white for Frothee (look for this drink-foaming ingredient at liquor stores and bar supply outlets). Use my Cheesecake Factory Pisco Sour recipe below, shake up all the ingredients with flair until foamy and pour the drink into a wine glass or martini glass to serve.
Now, what's for dinner?
Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.
- 1 1/2 ounces pisco
- 1 1/2 ounces pineapple juice
- 1 1/2 ounces sweet-and-sour mix
- 3/4 ounce grapefruit juice
- 3/4 ounce lime juice
- 3/4 ounce simple syrup
- 2 to 3 squirts Frothee
- Pineapple wedge
- Lime wedge
1. Fill a 16-ounce wine glass with ice, then pour the ice into a cocktail shaker.
2. Add all drink ingredients to the shaker and shake well.
3. Pour contents of shaker back into the wine glass.
4. Garnish with a wedge of fresh pineapple and a lime slice on the rim of the glass. Add a straw and serve.
Makes 1 drink.
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