I love putting a fresh spin on classic drinks. The Pineapple Whiskey Sour really nails it for me.
This recipe mixes the tart kick of lemon, the sweetness of pineapple, and the cozy warmth of whiskey. It’s honestly pretty easy to make—just a handful of ingredients and you’re set.
The first time I tried this, I was pleasantly surprised by how the flavors came together. Pineapple brings this smooth, fruity thing that balances out the sharpness of the whiskey.
If you’re after a simple cocktail to whip up at home, this one’s a solid pick. No need for fancy gadgets or weird ingredients here.
I just use my basic bar tools and whatever’s in the kitchen. The Pineapple Whiskey Sour is perfect for small get-togethers or, honestly, just treating yourself at the end of a long day.
Equipment
- Rocks or coupe glass
Ingredients
- Whiskey bourbon/rye 2 oz (60 ml)
- Pineapple juice 1 oz 30 ml
- Fresh lemon juice 0.75 oz 22 ml
- Simple syrup 0.5 oz 15 ml
- Ice As needed
- Optional garnish Pineapple cherry
Instructions
- I start by filling the shaker with ice. Then I measure out the whiskey, pineapple juice, lemon juice, and simple syrup—everything goes in the shaker.
- I seal it up tight and shake hard for about 15 seconds. That really chills things down and blends the flavors nicely.
- Next, I strain it into a glass over fresh ice. If I used fresh pineapple juice, I’ll run it through a fine strainer to keep out any pulp.
- Garnish goes on last—pineapple wedge, cherry, or whatever’s around. If I’m in the mood for a foamier drink, I’ll sometimes shake it with an egg white, but that’s totally optional.
- I try to serve it right away so it’s still crisp and cold.
Notes
Tasting Notes
First sip? The pineapple jumps out with that fresh, tangy kick. It’s got this gentle sweetness that plays off the sharpness of the lemon.
The whiskey comes through, adding a mellow warmth and a hint of oak. It’s not too sweet, not too sour—just kind of perfectly in the middle.
I find the pineapple makes it lighter than your typical whiskey sour, which I like. Sometimes I’ll toss in a cherry or a pineapple slice for garnish—makes it look inviting and adds a bit of aroma.
The texture’s smooth, and if I shake it well, there’s a thin, creamy foam on top. That makes each sip feel pretty soft and easygoing.
There’s a pop of citrus on the nose, bright and clean, with a faint touch of whiskey’s woody edge. Not bad at all.

