Pineapple Coconut Pisco Sour

La Cocina Goya

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  • Ingredients
  • Directions

1 cup

pisco liquor


simple syrup

4 to 6

dashes Angostura bitters


egg whites

ice cubes

pinch sea salt


small pineapple wedges, garnish


A well-loved Peruvian cocktail, this take has the addition of pineapple and coconut water for sweet tropical flavors.


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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.

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