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Peruvian Pineapple Cocktail

Peruvian Pineapple Cocktail

Beach-themed tropical cocktails don’t have to feature classic rum. Wonderfully refreshing yet tart, the Peruvian Pineapple may look demure, but it holds a major punch for those daring to savor more than one.

Click back for more tiki cocktails.


  • 2 Ounces pisco
  • 3/4 Ounces pineapple syrup
  • 1/4 Ounce Oregat
  • 1 Ounce fresh citrus juice
  • 1 dash Falemum Bitters
  • 1 dash aromatic bitteres
  • 1 dash angostura bitters
  • 1 mint sprig
  • 1 lime wheel


Add all ingredients in a cocktail shaker and shake. Pour in a chilled glass. Garnish with mint sprig and lime wheel.

Pineapple Water – A Diuretic Elixir

This flavorful water is a dieter´s dream: spicy, slightly sweet and sugar free. It´s also highly diuretic. Do not add sugar to this amazing water because it´s already full of flavor: it has the fresh pineapple and the fragrant spices. That make it delicious, perfect to drink it instead of water during the day or to use it as the base for smoothies.

During a few days forget about sugary drinks because you need to detox after all those parties, all that food and too many drinks you had last month.

This pineapple water is a great way to use the skins instead of throwing them away.

This is one of the basic recipes that you can find in the book Detox Juicing by Morena Escardo.

Pineapple Coconut Pisco Sour

You are now able to buy this recipe’s ingredients online! After you select your market, you decide if you want to have your items delivered or if you want to pick them up in store!

A well-loved Peruvian cocktail, this take has the addition of pineapple and coconut water for sweet tropical flavors.

Grenadine makes a stunning, layered drink!

Yes, grenadine is the secret to the beautiful layers in this vodka and pineapple juice cocktail! Here’s the secret: grenadine is denser than the rest of the cocktail. So all you have to do is pour a bit down the edge of the glass. It settles to the bottom and makes a ruby red layer at the base of the glass. You can skip this step if you don’t have grenadine on hand, but it certainly makes it look lovely.

What’s grenadine? Here’s a bit more about this cocktail ingredient:

  • Grenadine is a sweet tart syrup used in cocktails that’s bright red in color. It’s made out of pomegranate juice! (The name comes from the French word for pomegranate, grenade.)
  • What drinks is grenadine used in? It’s most famous for grenadine drinks like the non-alcoholic Shirley Temple and the vibrant Tequila Sunrise and Singapore Sling.
  • Can you make grenadine at home? Yes! It makes for a much more natural version of grenadine, which can have artificial colors and sweeteners. Go to How to Make Grenadine.

Chicha Morada: Peru's Traditional Cold Beverage

Deep purple in color and made from dried corn, nonalcoholic chicha morada (“purple beverage”) is undisputed as Peru's iconic refreshing drink. Of humble Andean origins (and rich in antioxidants), it is consumed nowadays by people of all social classes and in almost all contexts in that country, from a quick drink-on-the-run at a market stall to an elegant state dinner. The flavor is slightly rustic, mildly sweet, and surprisingly invigorating due to the spices used in its preparation.

Nowadays, it is easy to find bottled chicha morada or powdered mixes in U.S. supermarkets, particularly in areas with a substantial population of people of Peruvian descent (if not, there's always the internet). Making it from scratch, however, is much more satisfying—not to mention economical—and will make your house smell heavenly. Prepare it plain from this basic recipe, then change it up next time with one of the variations mentioned below. You´ll be glad you did.

Ears of dried Peruvian purple corn, usually sold bagged, are available in many Latin American markets in the United States. If you are unable to find them at a brick-and-mortar store, they can be ordered online. Substitutions of other types of corn are not recommended.

Frozen Pineapple Cocktail

When the temperatures start rising into the 90s down here in Nashville, there is one thing that is a must – a fruity frozen beverage to beat the heat. Even if you’re sitting comfortably in the air conditioning, there is something so “vacation feeling” about sipping on a frozen concoction, right? Especially a pineapple drink.

So, who wants one? Coming right up!

There are just a few kitchen essentials you’ll need to become a pro at making pineapple cocktails or truly, any fabulous frozen summer drink.

Fresh Pineapple Margarita Cocktail

The Fresh Pineapple Margarita Cocktail uses fresh fruit instead of juice, good tequila, and real orange liqueur. Using the best ingredients makes a huge difference!

I volunteered to host a committee meeting in my home last week with other women in my neighborhood. We had volunteered to work on events for our community. I also volunteered to make a cocktail and without any objections I started thinking about what that would be.

One thing I do like about margaritas for a crowd is the fact that because tequila is made from the agave plant, it is gluten free. That eliminates a lot of objections that can occur and I don’t have to worry about those if I go down that path. Last week was no exception but I ran into one snag.

Do you know how many margaritas I’ve made for this blog since I started cocktails 6 years ago. Beyond a lot! I went to Sprouts Market in search of a fruit I had not used and at first it was defeating. Strawberry, blackberry, raspberry, peach, jalapeno, well…the list went on and on. I saw some mangoes that I could have used but they were as hard as a rock and so ‘no muy bueno!’

Honestly I was looking at bananas (um no), coconut (OK, maybe) and then spied some fresh pineapples. Bingo…my search was over. I’ve seen recipes using pineapple juice but I’ve never been inspired to go that route so this was perfect timing. Fresh fruit makes such a difference in my book and I couldn’t wait to try this.

A couple of years ago I bought another fresh pineapple like this and rooted the top you can too! Just slice off the top with about 3/4″ of fruit attached and put it in a shallow saucer, adding just enough water to keep the bottom wet. Roots will sprout and once there are enough you can plant it in dirt. I eventually gave mine to my neighbor Sherry, she of the perfect light in her dining room, and that sucker is HUGE!

To be honest, once you find a really good margarita recipe little changes from one version to the other the ratios for tequila, lime and orange liqueur remain pretty much the same. The only real necessity for this recipe was a good blender or food processor you will be taking fresh fruit and emulsifying it for this Fresh Pineapple Margarita Cocktail.

I know for some of my readers that my reminding you to use good products is beyond redundant. But I’m always thinking of someone reading this that might not have visited my page and is not aware of my margarita obsession so I repeat it often. Use good tequila. Gold is not good don’t let the name fool you.

I was provided with a bottle of Volcan Tequila recently and was anxious to sample it in a cocktail. I have a couple of añejo tequilas that are aged and good enough to drink neat but that’s not my preference give me a great fruity cocktail please. Before even trying it, it fit one prerequisite. I typically only use either a blanco tequila or a reposado tequila when making cocktails.

Blanco is tequila in it’s purest form. It’s the freshly distilled spirit without any oak aging at all. These tequilas show you the true expertise of the distiller, because there are no oak flavors or aging to hide behind. It’s just the flavor of agave, freshly distilled.

Reposado are tequilas that see two months to one year in oak. This is a tequila that’s perfect for Margaritas and other mixed drinks, as the slight amount of aging rounds and softens it. My recipe for what I seriously think is THE BEST MARGARITA is stellar and for that one I have to use a reposado that bit of aging is evident when there is not the additional fruit added that rounds out the cocktail.

I enjoy using a blanco when I’m making a fruit forward margarita and this Volcan was good…even without aging it had a smoothness that I appreciated. Some notes about this brand:

    is grown in the shadow of a volcano. Eruption shaped the terrain and ash created fertile soil.
  • An expression of their terroir Tequila Blanco blends its herbal, citrus, and spice notes indicative of the lowlands with fruit notes of cherry, pear, and peach from the highlands – perfect notes for my fruit laden margaritas!

Fresh fruit is a must (although I have cheated a couple of times and used either frozen fruit or jams when fresh is out of season) as is real orange liqueur please no Triple Sec. It’s typically artificially flavored sugar water find a liqueur with real essence of orange. I usually sweeten mine with simple syrup which really is simple…equal amounts water and sugar are boiled as soon as the sugar is melted take it off the heat, pour it into a container, and cool it in fridge. Agave Nectar is another option.

I make about a cup at a time (one cup water, one cup sugar) and it lasts for quite a while. Really pretty simple but the results don’t have to be. One of my guests told me that this was the best margarita she had ever had…and asked me for the recipe the next day so she and her sister could make a batch I love that!

If you love this one too or want to try something different, I really do have a lot of them. Here’s a couple of favorites or simply search the site for ‘margaritas’ and you’ll find pages of them!

Tropical Pineapple Cocktail Recipe

To get in the mood for our Hawaiian adventure I created a Pineapple Cocktail for the occasion. The pineapple lends a tropical flavor, the vanilla warms it up a bit, the raspberry gives it that perfect sunshine-y color, and a splash of soda water at the end makes it extra refreshing. While I’m not a fan of sugary-sweet cocktails, this Pineapple Cocktail isn’t cloyingly so.


How excited are you to embrace Summer at it’s fullest. Rocking your favorite bathing suit while floating in the pool, sipping some fun cocktails, and spending summer nights with your friends is the perfect way to do it. I’m all in with Summer parties and that’s why I joined some of my blogger friends for a Virtual Summer BBQ to share a fantastic cookout menu with you.

There are appetizers, desserts, mains, and cocktail recipes that make a fantastic Summer BBQ menu. Links to my friends' delicious BBQ party recipes are below and here I'm sharing my contribution to our Virtual Summer BBQ party with this Pineapple Gin Cooler recipe.

This creamy, fruity and refreshing cocktail is definitely one of the worlds most popular blended drinks. It&rsquos hard not to love pina coladas because they&rsquore so easy to drink. We did some research and found about the interesting history of this beloved drink. You can read about it here. It&rsquo really only takes a few simple ingredients to hydrate yourself on a hot day with this awesome cocktail. Adjust the level of rum and sweetness to your personal liking. You don&rsquot have to follow the recipe exactly, as pineapple juice brands can vary on their sugar level.

Video: Pina Colada Cocktail

Use Fresh Pineapple instead of Pineapple Juice for Pina Coladas?

Yes, you can use fresh pineapple but you will get chunks and fibers of the fruit. So it becomes more &ldquoedible&rdquo than drinkable. We suggest you still use some pineapple juice because you need enough liquid for the drink. But adding a few chunks of fresh pineapple in there doesn&rsquot hurt. You can always make a fresh pineapple juice by peeling, coring, and blending a fresh pineapple, then straining it through fine mesh sieve.

Cream of Coconut vs Coconut Cream for Pina Coladas

The names are almost the same, but they are different ingredients. Here&rsquos a quick look at all the different coconut liquid ingredient variations.

Coconut Water:
Split open a coconut and the clear-ish liquid in the center is coconut water. Kind of like water but with a slight coconut flavor. Refreshing but not typically used in cocktails.

Coconut Milk:
This is usually made by cooking equal parts coconut and water. Usually not sweetened. Mostly used for southeast Asian recipes like Thai curries and such. It&rsquos not typically used for cocktails. Coconut milk has the consistency of regular milk.

Coconut Cream:
Like coconut milk but thicker and richer. Usually not sweetened. It it usually a made by cooking four parts coconut with one part water or from the cream that rises to the top of a can of coconut milk. You could use coconut cream in cocktails, but it isn&rsquot sweetened and you&rsquoll often need to add sugar or simple syrup to taste.

Cream of Coconut:
This is what is often used in cocktails. We know, the names are super confusing. Cream of coconut is basically coconut cream with sugar added and reduced to a syrupy like consistency. You&rsquoll often find this in the alcohol aisle or liquor stores. Common brands include Coco Lopez (the original & what we recommend) and Coco Real (often the easiest to find).

Watch the video: Σεμινάριο Περουβιανής Γαστρονομίας από τον σεφ (November 2021).