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I am always ready for a slice of summer, no matter what season it is. Whether I am enjoying a sunny afternoon, or just dreaming of warmer weather, there’s no better way to get in a summery state of mind than with the Pineapple Coconut Pisco Sour. The star ingredient of the classic Pisco Sour cocktail is, you guessed it, Pisco! This form of brandy is distilled from wine and is the spirit of choice in both Chile and Peru. For my tropical take on this South American fave, I chose to use Catan Pisco, an aromatic, versatile libation and America’s very first Pisco brand.
In this delicious cocktail recipe, Catan Pisco is combined with the sweet and sour notes of pineapple and mellowed with a touch of coconut. And don’t forget the egg white! By shaking these ingredients once with ice to chill, and once dry to froth, you’re left with a tasty cocktail topped with decadent foam. Sticking to a plant-based diet? No worries, there are plenty of egg white substitutes on the market that do this drink plenty of justice. In addition to adding great flavor and delightful texture, the foam on top of this cocktail is exactly what gives any Pisco Sour its signature and sophisticated look.
My goal with Queen Bee Mixology has always been to help every member of my audience discover their own inner mixologist and level-up their home bartending skills. And the Pineapple Coconut Pisco Sour is no exception! This recipe is just one example of the thousands of ways you can build upon a classic cocktail to create something uniquely yours. So whether this is your first time playing with Pisco, or an experience you’ve enjoyed for years, don’t be shy! Shake one up and let it transport you straight to summer, one sip at a time.
Post your creation on Instagram and tag #queenbeemixology or @queenbeemixology!
