The Pineapple Blossom is an easy whiskey cocktail based on the Whiskey Sour. This pineapple juice cocktail is great to drink before dinner because it won’t fill you up like a big tiki drink. And whiskey and pineapple juice is a great flavor combination.
I found the recipe for the Pineapple Blossom in David Embury’s 1948 classic cocktail book, The Fine Art of Mixing Drinks. But that recipe had problems.
Embury had a notoriously dry palate, meaning he liked his sour cocktails VERY sour. I love sour cocktails, but the Pineapple Blossom in his book was way too sour for me, and borderline undrinkable for my wife.
So I fixed it.
My recipe keeps the same 4 ingredients, but the proportions are quite different. There is a lot more acid in the pineapple juice than you would think, so I cut the lemon juice and added sugar. Then I had to rebalance the whiskey to keep the ABV (alcohol by volume) at an appropriate level for an aperitif cocktail.
The result is a simple whiskey drink with a tropical twist. There’s a good balance of whiskey and pineapple juice in this “pineapple whiskey sour.”
Pineapple Blossom Cocktail Recipe
- 2 oz Whiskey (bourbon or rye)
- 1 oz Pineapple juice
- 1/2 oz Simple Syrup
- 1/4 oz Lemon Juice
- Candied Pineapple (optional)
- Add ingredients to shaker
- Shake vigorously for 15-20 seconds until ice cold
- Double-strain into the serving glass
- Add optional garnish and serve
- Shake vigorously with cubed ice and the pineapple juice will produce a nice white froth that floats on top of the drink.
- Double strain the cocktail by pouring it through a fine mesh strainer to remove any fruit pulp, seeds, or ice shards.
- You can buy candied pineapple at the grocery store. I found it near the trail mix.
Here are exactly the ingredients I used to make the cocktails in the pictures:
Detailed instructions and notes
If I were running a bar or restaurant and the Pineapple Blossom was on the menu, I would juice my own pineapple. Nothing beats fresh juice.
But when you’re making cocktails at home, you have to make trade-offs. I typically don’t need that much pineapple juice, and after a long day of work, I don’t want the effort of juicing a pineapple just to make a couple drinks. So I buy pineapple juice.
For my cocktail experiments, I bought a big bottle of organic fresh-pressed pineapple juice from the grocery store. (That’s the one in the pictures). However, you can also buy a pack of little six-ounce cans from Dole. Just make sure you’re buying 100% pineapple juice without added sugar.
Lemons are a different story. I always fresh-squeeze lemons when I make a cocktail. If you need a good workhorse of a citrus juicer, this is my favorite.
I also use homemade simple syrup. I spend 10 minutes once a month and make enough to last the whole month.
Shake vigorously with cubed ice and the pineapple juice will produce a nice white froth that floats on top of the drink.
Double-strain by using your Hawthorne strainer on the shaker to strain out the large ice cubes and a fine mesh strainer to filter out any fruit pulp, seeds, and ice shards.
I like to garnish the Pineapple Blossom with candied pineapple I get at the grocery store.
Best whiskey for a Pineapple Blossom
I made this pineapple juice cocktail with both bourbon and rye and either will taste great. Canadian whisky would work too. I haven’t tried it with Scotch, but that could be a very interesting flavor combination!
If you need brand recommendations, here are a few that I like:
- Rye – Sazerac Rye, Rittenhouse Rye, Bulleit Rye
- Bourbon – Old Forrester 86-proof, Old Grandad Bonded, Bulleit