Pineapple Whiskey Sour - The Social Sipper
Pineapple Whiskey Sour

Pineapple Whiskey Sour

It’s sweet and bold with a buttery-smooth finish. Shake up this no-waste Pineapple Whiskey Sour made with sustainable ingredients!

I partnered with Country Crock to mix up this Pineapple Whiskey Sour recipe! Recipe and ideas are my own.

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The Pineapple Whiskey Sour

Excite your taste buds with the Pineapple Whiskey Sour. This cocktail is a real crowd-pleaser – that also uses some signature no-waste ingredients! 

Enjoy sipping on this libation with its bright, tart flavors and foamy texture. Plus, this recipe uses delicious ingredients like Cover Crop Whiskey, a limited, one-time edition spirit brought to you by, J. Rieger & Co to help raise awareness of Country Crock’s Cover Crops Project – supporting sustainable farming.

Pineapple Whiskey Sour

Ingredients for the Pineapple Whiskey Sour

The Pineapple Whiskey Sour is an exciting cocktail made with some seriously special ingredients! Speaking of sustainability I made this cocktail by incorporating ingredients that you might usually throw out! Here’s what I used to craft this cocktail:

  • Cover Crop Whiskey: To make this drink really shine, incorporate this limited edition whiskey made with a touch of cereal rye. It’s bold yet buttery smooth. 
  • Lemon juice: Freshly squeezed lemon juice adds an enticing citrus element. The lemon juice balances beautifully with the whiskey and Pineapple Core Syrup.
  • Pineapple Core Syrup: For a subtly sweet fusion of flavors make this homemade specialty syrup. This syrup is made with water, sugar and ingredients you might throw out like the core of a pineapple and a lemon rind after you juice it. Keep reading for the steps on how to create it!
  • Aquafaba: you can get this liquid from a can of garbanzo beans. This is a vegan ingredient that can be subbed for an egg white. However, I’m aiming to keep this a low-waste cocktail so I wanted to incorporate this ingredient that you otherwise might dump down the drain.
  • Pineapple Frond Fan and Hibiscus Flower: It’s optional but highly encouraged to top this cocktail with a pineapple frond fan and hibiscus flower for a gorgeous and fun finish.
Pineapple Whiskey Sour

How To Make a Pineapple Whiskey Sour

The first step is to create the Pineapple Core Syrup. Start by cutting the core of a pineapple into cubes. Then, cut a lemon rind (after it’s been juiced) into pieces and add both to a medium mixing bowl. Add sugar and hot water to the bowl. Cover with saran wrap and let sit for 2 to 4 hours. It’s important to let the pineapple pieces and rinds infuse with the hot water and sugar for a while for optimal results. Lastly, strain the mixture into a jar. Keep refrigerated for up to a week. 

Now, let’s make the Pineapple Whiskey Sour! Add the Cover Crop Whiskey, lemon juice, Pineapple Core Syrup, and aquafaba to a cocktail shaker and dry shake (don’t include ice) for about 30 seconds. Then, add ice and shake until the outside of the cocktail shaker is chilled. Strain into a glass over a large ice cube. The last step is to garnish with a pineapple frond fan and hibiscus flower if desired.

Pineapple Whiskey Sour

Tell Me More About the Cover Crops Project

Country Crock asked their neighbor, Kansas City distillery, J. Rieger & Co., to create a specialty whiskey that aims to bring awareness to The Cover Crops Project, which provides Kansas-area farmers with financial resources and training to plant cover crops. And one of the most common cover crops is cereal rye.

If you’re wondering what cover crops are, let me explain! Rotating in cover crops helps protect and replenish nutrients in the soil by preventing soil erosion and reducing greenhouse gas emissions by returning carbon to the soil as a nutrient. In the long term, cover crops can improve farmers’ yields and increase farm resilience, ensuring harvests for years to come. Healthy soil is critical – it ensures the foods we love will be available for generations to come. Because growing the same crop year in and year outstrips the soil of its nutrients. Rotating in cover crops, like cereal rye, replenishes nutrients in the soil. 

Get the Cover Crop Whiskey while you can because this is a one time, small-batch 500 bottle edition! All net proceeds will go towards sustainability efforts. Please support sustainable farming and drink responsibly.

Pineapple Whiskey Sour

More Whiskey-Based Recipes

If you’re interested in taking Insta-worthy photos of your cocktails too, check out my free training on how to take Food & Drink Photos on a Budget!

And if you aren’t already, definitely follow me on Instagram and Facebook, to make sure you never miss a recipe, get tons of behind-the-scenes pics of everything I’m shaking up, shooting, and enjoying!

Pineapple Whiskey Sour

Pineapple Whiskey Sour

This Pineapple Whiskey Sour is made with special ingredients like Cover Crop Whiskey, fresh lemon juice, pineapple core syrup, and aquafaba for a fun and refreshing cocktail
Prep Time5 mins
Total Time15 mins
Course: Drinks
Cuisine: American
Keyword: Whiskey Sour
Yield: 1

Equipment

  • Cocktail shaker
  • Strainer
  • Medium mixing bowl
  • Saran wrap
  • Jar

Materials

For the Pineapple Whiskey Sour

  • 2 oz Cover Crop Whiskey or your favorite rye whiskey
  • oz fresh lemon juice
  • 1¼ – 1½ oz pineapple core syrup
  • 1 oz aquafaba
  • Garnish: Pineapple frond fan, hibiscus flower

For the Pineapple Core Syrup

  • Core of 1 pineapple
  • Rind of 1 lemon (after juiced)
  • ¾ cup sugar
  • 1 cup hot water

Instructions

For the Pineapple Whiskey Sour

  • Add Cover Crop Whiskey, lemon juice, pineapple core syrup and aquafaba to a cocktail shaker and dry shake (without ice) for about 30 seconds.
  • Add ice and shake until chilled.
  • Strain into a glass over a large ice cube. Garnish with a pineapple frond fan and hibiscus flower, if desired.

For the Pineapple Core Syrup

  • Cut the pineapple core into cubes.
  • Cut the lemon rind into pieces. Add both to a medium mixing bowl.
  • Add sugar and hot water to the bowl. Cover with saran wrap and let sit for 2 to 4 hours.
  • Strain into a jar.

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