Pineapple Coconut Pisco Sour

Pineapple Coconut Pisco Sour
Pineapple Coconut Pisco Sour

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La Cocina Goya

A well-loved Peruvian cocktail, this take has the addition of pineapple and coconut water for sweet tropical flavors.

  • Ingredients
  • Directions


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1 cup

pisco liquor

¾ cup (9.6 oz.)

cup (16.9 oz.)

Pure Coconut Water
ChefsBest Excellence Award

Winner of the ChefsBest® Excellence Award for overall quality.*

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simple syrup

4 to 6 dashes Angostura bitters


egg whites

ice cubes

pinch sea salt


small pineapple wedges, garnish

*The ChefsBest® Excellence Award is awarded to brands that surpass quality standards established by independent professional chefs.


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Step 1

Stir together pisco, pineapple juice, coconut water, lime juice, simple syrup and bitters.

Step 2

Add one-third of the mixture, 1 egg white and pinch salt to cocktail shaker; shake until foamy. Add ice and shake until ice cold. Strain into 2 short cocktail glasses. Garnish each with pineapple wedge. Serve immediately. Repeat to make 4 more cocktails.

Tip by La Cocina Goya

For simple syrup, bring equal parts water and sugar to a boil. Cook until sugar dissolves and then cool completely.

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Appetizers & Snacks Breakfast & Brunch Salads Main Dishes Side Dishes Desserts & Drinks BBQ & Grilling Game Day Movie Night CIA Recipes Main Dishes Side Dishes Salads Desserts & Drinks Appetizers & Snacks Caribbean Mexico South America Central America Spain Under 20

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