Pineapple Coconut Sour

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Pineapple Coconut Sour recipe by Barefeet In The Kitchen

Pineapple juice, coconut vodka and lime are all it takes to create this refreshingly tart summer drink. While I was writing the post for the Basil Cucumber Gimlet last month, I linked to the The Cellar Bar at Zinc Bistro in Albuquerque, NM. (That’s where Jenny first tried the cocktail and loved it so much.

At that time, I saw a listing on their menu for a drink that included pineapple juice. It sounded delicious and I realized that might be a great way to use the coconut vodka that I already had in the house.

This is not an overly sweet drink. I like to make mine fairly tart with the lime juice.

Like a great many other recipes, drink recipes are infinitely adjustable. Start with just under an ounce of lime juice and add more slowly. If you prefer it sweeter, simply add a bit more pineapple juice.

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Pineapple Coconut Sour

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Servings: 1 servings

Ingredients 

  • Ice
  • 4 ounces pineapple juice
  • 2 ounces coconut vodka Pearl and Ciroc vodkas are both excellent
  • juice of one fresh lime about 1 ounce lime juice, adjust to taste

Instructions

  • Place several ice cubes in a shaker or a jar with a lid. Add the pineapple juice, vodka and lime juice and close tightly. Shake for a few moments until well chilled and then pour over fresh ice cubes. Garnish with a wedge of lime. Enjoy!
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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Anonymous says

    Very nice; I normally use self-pressed pineapple juice (from a slightly unripe fruit) to get a bit more 'tart'. I'm on your team. The same is true for the lime.
    And while I generally don't approve of flavoured white spirits, they occasionally have a use.
    And being a rum fiend, I recommend Koko Kanu (37.5% white coconut rum, from the J Wray house) as a substitute for the Pearl vodka, if you're feeling Daquiri-ish inclined. It's available in Europe, but I hear Parrot Bay also has a 45% coconut rum available in America…

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