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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® Pineapple Juice, GOYA® Coconut Water, 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.
Ingredients
1 cup
pisco liquor
¾ cup
GOYA® Pineapple Juice (can or tetra pack)
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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