Pineapple Whiskey Sour Cocktail Recipe
I usually make a Pineapple Whiskey Sour when I’m craving something sweet and tart. It’s all about fresh pineapple juice, good whiskey, and a couple of extras for that bright, lively flavor.
Equipment
- Cocktail shaker
- Jigger
- Fine-mesh strainer
- Citrus juicer
- Ice scoop or tongs
- 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
Pineapple Whiskey Sour is easy to tweak. If I want more tartness, I’ll splash in a bit more lemon juice.
For a sweeter vibe, I just up the simple syrup. Using a nicer whiskey makes it smoother, but honestly, any whiskey will do in a pinch.
If I’m feeling light, sometimes I’ll add a splash of soda water. It’s best to drink it soon after mixing—let the ice melt too much and the flavors fade.
When I’m making drinks for friends, I just multiply the recipe and mix it all in a pitcher. Fresh juice and the right balance of sweet and sour really make it shine.