Pineapple Rum Sour

Table of Contents

A refreshing pineapple rum sour with tropical vibes, perfect for summer parties or holiday feasts. Sweet, tangy, a little spicy, and super easy!

This rum sour is a fun little throwback to my days as a cocktail bartender in my 20s, back when I was shaking drinks for a living, developing menus, and even teaching cocktail classes. (True story: I was once on a TV travel show making cocktails!). I haven’t shared any of my old drink recipes on the blog before, but making my pineapple rum glazed ham recently gave me an excuse to revisit those days. With some leftover spiced rum sitting on the bench, this tropical-inspired sour was born.

It’s bright, fruity, and a little bit fizzy with that sweet-sour punch you expect from a classic sour cocktail, but mellowed out with pineapple juice and finished with ginger beer for a subtle spicy sparkle.

It’s got festive vibes and tiki flair, easy to batch, a breeze to sip, and a great party starter, whether you’re hosting a holiday feast or just need a refreshing drink on a sunny afternoon.

Bonus: it’s easy to turn into a mocktail, which is great since I don’t drink as much these days but still love a good party glass.

What You’ll Need

Here is what you’ll need for this pineapple rum sour recipe. Find the full measurements in the recipe card below.

Spiced rum – adds warmth and festive notes, I used the Kraken Black Spiced Rum but you can use any brand of dark, ideally spiced, rum. Swap spiced rum for regular dark or white rum if you want it lighter.
Pineapple juice – brings natural sweetness and tropical flair, look for unsweetened stuff with the best fresh pineapple juice content you can find.
Lemon juice – for that signature sour punch; fresh is best.
Simple syrup – to balance the tang but you can leave it out if you don’t like the added sweetness. You can make your own by mixing boiling water and white sugar in a jar (1:1 ratio).
Ginger beer – bubbly, spicy finish (or use ginger ale for a milder version). PS. I used non-alcoholic ginger beer!

Optional Foam Agent

Egg white or aquafaba (canned chickpea liquid) – for those who like the foamy top and more cloudy appearance; not essential in my opinion but traditional in a sour cocktail.

For a mocktail version: use more pineapple juice and ginger beer, and add a few splashes of Angostura Bitters.

How To Make Pineapple Rum Sour

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for pineapple rum sour.

Single Serve: Add rum, lemon juice, pineapple juice, and syrup to a shaker with ice. Optional: add egg white or aquafaba. Shake well (like, dance party shake). Pour into glass over ice or strain into a coupe. Top with ginger beer (about 2 oz / 60 ml).
Batch Version: Mix rum, pineapple, lemon juice, and syrup in a jug or bottle. Don’t add egg white or ginger beer. Refrigerate in a glass bottle until ready. Shake individual servings with ice. Top each one with ginger beer before serving

Watch The Video

Recipe Tips

Make-ahead: Mix the base (minus ginger beer or egg white) and store in the fridge for up to 5 days.
Mocktail version: Skip the rum, use extra pineapple and lemon juice, and top with ginger beer or soda.
Egg-free friendly: Skip the egg white—totally optional!
Ice tip: If you’re batching, freeze pineapple juice into ice cubes for extra flair.
Glassware: Serve in an old fashioned glass with ice, or a coupe for a strain-only vibe.

Serving Suggestions

This cocktail was born to hang with pineapple rum glazed ham, but it also plays well with other festive or summery foods: think grilled skewers (pork skewers, shrimp skewers, or bang bang chicken skewers), poke bowls, or tropical sides like coconut rice (like my cauliflower version) or mango salsa. It also makes a great happy hour drink with salty snacks or a cheese board. Hawaiian pizza bites? You get the idea.

💬 If you’ve tried this pineapple rum sour or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

Want to Save This Recipe?

Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!

By submitting this form, you consent to receive emails from Cooked & Loved

A refreshing pineapple rum sour with tropical vibes, perfect for summer parties or holiday feasts. Sweet, tangy, a little spicy, and super easy! Find the video and more recipe tips above.

Single Serve:

Add rum, lemon juice, pineapple juice, and syrup to a cocktail shaker.
Add egg white or aquafaba, if using.
Fill halfway with ice and shake hard for about 20 seconds.
Strain into a glass with ice (or neat if you prefer).
Top with ginger beer just before serving.

Batch:

Combine all ingredients except egg white and ginger beer in a bottle or jug.
Store in the fridge for up to 5 days.
When ready to serve, shake an individual portion with ice.
Pour over ice and top with ginger beer.

Can I use white rum instead of spiced? Yes! It’ll be lighter and more citrusy.
What if I don’t want to use egg white? Skip it or use aquafaba — same effect, no raw egg. Totally optional! Make it egg-free.
How do I make this into a mocktail? Skip the rum, add more pineapple and lemon juice, and use more alcohol-free ginger beer, ginger ale, or soda.
No simple syrup? Make your own by mixing equal parts boiling water and sugar until dissolved.
Batching tip: Keep the ginger beer separate until serving to maintain fizz.
Make-ahead: Mix the base (minus ginger beer or egg white) and store in the fridge for up to 5 days.
Ice tip: If you’re batching, freeze pineapple juice into ice cubes for extra flair.
Glassware: Serve in an old fashioned glass with ice, or a coupe for a strain-only vibe.

Keywords: Pineapple Rum Sour, Rum Sour Cocktail, Pineapple & Spiced Rum Sour, Spiced Rum & Pineapple Sour, Tropical Rum Sour, sour cocktail, rum cocktail

More Drinks To Try

Source link