Pineapple Coconut Pisco Sour

Name: Pineapple Coconut Pisco Sour
Prep time: 10M
Total time: 10M
Yield: 6 Servings
Cuisine: South America
Ingredients: 1 cup pisco liquor; ¾ cup Pineapple Juice; ⅓ cup Coconut Water; ½ cup 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

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Try this classic Peruvian cocktail with a deliciously tropical twist: Pineapple Coconut Pisco Sour. To prepare it you need pisco liquor, GOYA® <a title="Pineapple Juice Carton" href="https://www.goya.com/en/products/pineapple-juice-carton/" data-udi="https://goya.com/en/products/pineapple-juice-carton">Pineapple Juice</a>, GOYA® <a title="Coconut Water Carton" href="https://www.goya.com/en/products/coconut-water-carton/" data-udi="https://goya.com/en/products/coconut-water-carton">Coconut Water</a>, simple syrup and Angostura bitters. Mix well, then add an egg white along with a pinch of salt and shake it well until foamy. To finish, add ice and shake until ice cold and ready to enjoy.

Total Time

10m

Prep Time:10m

Yields:6 Servings

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Ingredients

1 cup

pisco liquor

¾ cup

GOYA® Pineapple Juice(can or tetra pack)

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⅓ cup
((from16.9 oz. carton) )

GOYA® Coconut Water

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½ cup

GOYA® Lime Juice

⅓ cup

simple syrup

4 to 6

dashes Angostura bitters

egg whites

ice cubes

pinch sea salt

small pineapple wedges, garnish

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Directions

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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.

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