Pineapple Sour

Pineapple is just an ingredient for tiki-rum cocktails, isn’t it?

That’s probably a fixed idea in many people’s minds. But actually pineapple mixes very well with lots of spirits. I love to add a splash to my whisky sour. It adds a nice fruity touch. 

I picked a special kind of whisky for this drink: Larceny Kentucky Straight Bourbon, probably the most unique bottle from Heaven Hill Distillers. It's a Bourbon, which means the mashbill needs to have at least 51% of corn. But instead of using rye as the secondary grain, for this whiskey they use wheat. From all wheated Bourbons that exist today (actually just a handful), this one is probably the "most wheated".

Most other wheated Bourbon: 70% Corn, 16% wheat, 14% malted barley.

Larceny wheated Bourbon: 68% Corn, 20% wheat, 12% malted barley.

This results in a softer and rounder character. 

Bottled at 92 Proof this a spirit that works very well in cocktails. 

• Aroma: Bread, butterscotch.
• Taste: Butter, caramel, honey.
• Finish: Long gentle finish.

Pineapple Sour

Ingredients

50 ml Larceny Kentucky Straight Bourbon

10 ml Simple syrup

15 ml lime juice

15 ml pineapple juice

Method

Add everything to a shaker with enough ice. Shake hard for 15 seconds. Strain in a tumbler with fresh ice. Add a cocktail cherry. 

Note: No real need for egg white or aquafaba in this sour. The pineapple will automatically create a natural (thin) foamy layer on top of your drink.

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