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A well-loved Peruvian cocktail, this take has the addition of pineapple and coconut water for sweet tropical flavors.
Ingredients
1 cup
pisco liquor
¾ cup
(from 9.6 oz. can) GOYA® Pineapple Juice
⅓ cup
(from16.9 oz. carton) GOYA® Coconut Water
½ cup
GOYA® Lime Juice
⅓ cup
simple syrup
4 to 6
dashes Angostura bitters
3
egg whites
ice cubes
pinch sea salt
6
small pineapple wedges, garnish
Directions
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.
For simple syrup, bring equal parts water and sugar to a boil. Cook until sugar dissolves and then cool completely.
New from Goya
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