Sure, a glass of wine or a beer is a nice way to unwind – but every now and then, you deserve a happy hour that's a little more...hmmm. What's the word? Refined! Kelly Sparks of Queen Bee Mixology is graciously sharing a new cocktail with us every week, just in time for Happy Hour.
Warmer days are on the horizon, and there's no better way to celebrate the season than with this tropical twist on the South American fave, the Pisco Sour. Queen Bee Mixology is always looking to help you take your cocktails to the next level, and the Pineapple Coconut Pisco Sour is no exception. Catan Pisco is combined with the sweet and sour notes of pineapple and mellowed with a touch of coconut. Shake it up and take it out on the back deck. This will be a Queen Bee-approved summer cocktail obsession.
- 1.5 oz. Pisco
- 1 oz. lemon juice
- 1 oz. coconut liqueur
- 1 oz. pineapple juice
- 1 egg white
HOW TO MAKE IT
- Combine all ingredients in a shaker with ice and seal.
- Shake vigorously until chilled, about 20 seconds.
- Transfer mixture to another shaker and dry shake without ice until you get a nice frothy texture, about 20 seconds.
- Strain into a chilled cocktail glass and garnish.
Queen Bee is raising the bar for cocktails made at home with recipes that are both easy – and delicious! Want more? Connect with Queen Bee Mixology on social media for extra recipes and behind-the-scenes content produced by VMG Studios. Please drink responsibly.