Pineapple and coconut pisco sour

Peruvian recipes





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

Ingredients Preparation Share


  • 1 can pisco liquor
  • 0.75 can of pinapple juice
  • 0.5 cup of GOYA Coconut Water
  • 0.5 cup lemon juice
  • 0.5 cup syrup
  • 3 white egg
  • 6 pieces pinapple to decorate
  • 1 ice cubes
  • 1 pinch sea salt
  • 6 squirts angostura


  1. Stir together pisco, pineapple juice, coconut water, lime juice, simple syrup and bitters.
  2. In a shaker add a third of the previous mixture, an egg white and a pinch of salt; shake until it is all mixed up. Add the ice and shake until it is almost frozen. Strain and pour the mixture into two small cocktail glasses. Garnish each cup with a piece of pineapple. Serve right away. Repeat the previous instructions to make 4 more cocktails. 

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Products for the recipe

Agua de Coco GOYA

Agua de Coco GOYA

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