Whisky sour is a timeless cocktail known for its balance of citrus and spirit, and this pineapple version takes it to a whole new level. It keeps the original idea of tang and strength, but adds tropical sweetness and a smoother finish with the help of ripe pineapple. The result is a drink that feels both familiar and adventurous, perfect for relaxed evenings, small gatherings or when you want to surprise your taste buds. The cocktail comes together in minutes, and you do not need any fancy tools beyond a shaker or a jar with a lid. Use a good mid range whisky with a warm smoky character, and make sure your pineapple is ripe, golden and juicy for the best depth of flavour.
Step 1: Blend fresh pineapple juice
Start with one cup of chopped ripe pineapple. Blend the pieces with a splash of water until smooth and pour the mixture through a sieve to extract the juice. You should get about half a cup of golden yellow liquid. This fresh juice adds a natural sweetness and brightness that brings out the best in the whisky. Avoid using canned pineapple juice as it may overpower the cocktail with sweetness or artificial notes.
Step 2: Mix with whisky and citrus juice
In a shaker or a large glass jar with a tight lid, combine the pineapple juice with one and a half shots of whisky and the juice of half a lime. Add a teaspoon of simple syrup or honey if you like a slightly sweeter edge, though the pineapple may already provide enough sweetness. This blend should feel fresh, citrusy and slightly sharp with a mellow smoky base from the whisky. If you prefer a tangier version, add a few drops of lemon juice along with the lime.
Step 3: Shake with ice until chilled
Add a handful of ice cubes to the shaker and seal it tightly. Shake the mixture for about fifteen to twenty seconds or until the outside of the shaker feels cold. This step chills the drink, dilutes it just enough, and brings all the flavours together smoothly. If you do not have a shaker, you can use a lidded jar or even stir the mixture well in a mixing glass, though the texture might be slightly different.
Step 4: Strain and pour into a glass
Take a short cocktail glass and fill it with fresh ice cubes. Strain the shaken cocktail into the glass slowly, allowing the clear golden liquid to settle evenly. The drink should have a smooth appearance with a soft froth on top from the pineapple and citrus mix. If you prefer your whisky sour without ice, you can strain it into a chilled glass instead for a neater, more classic presentation.
Step 5: Garnish and enjoy with slow sips
Garnish the drink with a thin slice of pineapple on the rim or a twist of lime peel. You can also add a small sprig of rosemary or a cinnamon stick for a hint of earthy aroma if you want something different. Serve immediately and sip slowly, letting the layers of flavour unfold with each mouthful. It is a drink that pairs well with roasted snacks, smoky finger foods or even something sweet like dark chocolate.
The pineapple whisky sour is a beautiful blend of contrast and comfort. It brings together smoky spirit, tropical fruit and bright citrus in a drink that feels both bold and refreshing. Whether you are serving guests or making a solo drink to wind down, this five step recipe proves that great cocktails do not have to be complicated. With its smooth finish and natural sweetness, it is a fresh take on a classic that you will want to return to again and again.