This fizzy little number tastes like a beach vacation snuck into your Tuesday night, but with bourbon, which means it actually works on adults. The Delish Pineapple Bourbon Fizz is bright, lightly sweet, and unapologetically bubbly—like me after two sips and a suspiciously fast playlist. It’s basically pineapple juice behaving itself with a splash of bourbon swagger and a kiss of bubbles. You shake, you pour, you pretend it’s “mixology” while wearing socks with holes. Pro tip: yes, your glass is too small, and no, I will not be washing fewer dishes.

Last weekend, my husband decided he was “Head of Garnish” and tried to torch a pineapple slice on the stovetop. The smoke alarm got a full cardio session, the dog adopted a pineapple wedge like it was his new son, and the kids asked if “fizz” is kid soda. I said no, then immediately spilled sticky pineapple juice down the cabinet fronts, so honestly, everyone suffered. The good news: the drink still slapped. The bad news: my counters are now “lightly glazed.”

Ingredients (1 drink):
– 2 oz bourbon
– 2.5 oz pineapple juice (fresh if you’re fancy, canned if you’re relatable)
– 0.5 oz fresh lime juice
– 0.25–0.5 oz simple syrup (taste your juice first)
– 2 dashes Angostura bitters
– 2–3 oz club soda or ginger beer, to top
– Ice, plus pineapple wedge/mint for garnish

Directions: Add bourbon, pineapple, lime, syrup, and bitters to a shaker with ice. Shake 10–12 seconds like you mean it. Strain into an ice-filled tall glass. Top with club soda or ginger beer, give it one lazy stir, garnish, and try not to chug.

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Why You’ll Love This Delish Pineapple Bourbon Fizz

– It’s vacation-in-a-glass without the TSA line or that one airport pretzel that costs a mortgage payment.
– Pineapple + bourbon = sweet-tangy with a little grown-up depth. Like a rom-com with taxes.
– You don’t need bar tools. A mason jar with a lid is a shaker and I will die on this hill.
– Batches like a dream for parties, or “meal prepping” your Friday.
– Forgiving recipe. Mess up the ratios a little? It still drinks. So do you.

Time-Saving Hacks

– Use canned pineapple juice straight from the fridge. Will your ancestors be disappointed? Maybe. Will your drink be cold? Absolutely.
– Skip making simple syrup: dissolve 1 tbsp sugar in the shaker with lime and call it rustic.
– No jigger? Use a shot glass. Close enough is the house pour.
– Don’t peel a pineapple for garnish—use frozen chunks and pretend it was a styling choice.
– Batch the base (bourbon + pineapple + lime + syrup) in a pitcher and top glasses with fizz to order. Look at you, a responsible bubbly manager.

Serving Ideas

– Serve with salty snacks: potato chips, roasted nuts, or that questionable pretzel mix you found in the pantry. Salt + pineapple = chef’s kiss.
– Pair with tacos, wings, or grilled shrimp. Basically anything you can eat with one hand while the other hand guards your drink.
– Serve with wine if the kids drove you nuts. Or don’t. Double-fisting isn’t chic but it is efficient.
– Keep it simple: a bowl of cherries and some lime wedges. Minimal effort, maximum “I planned this.”

What to Serve It With

Try jerk chicken sliders, pineapple-salsa nachos, or a charcuterie board heavy on sharp cheddar and prosciutto. If it’s spicy, salty, or grilled, it’s invited. If it’s a delicate soufflé, it will cry next to the bourbon—save that for another day.

✔Tips & Mistakes

– Shake the still stuff, never the bubbles. Top with fizz after or you’ll audition for Old Faithful.
– Taste your pineapple first: sweet juice = less syrup; tart juice = more. We’re measuring with our mouths today.
– Use plenty of ice. Warm, watery cocktails are for sad office parties.
– Bitters make it taste intentional. Two dashes minimum; three if you’re feeling mysterious.
– Garnish before topping with soda so you don’t splash. Ask me how I know.
– If using ginger beer instead of club soda, cut the syrup or it’ll go full candy store.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
Make-ahead: combine bourbon, pineapple, lime, and syrup up to 24 hours ahead. Keep cold, stir before serving, and top with bubbles right in the glass. Leftover opened ginger beer? Cap it tight and finish tomorrow. Your future self says thanks.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Spicy: Muddle a slice of jalapeño before shaking. Respect the seeds unless you like chaos.
– Herby: Clap a few mint or basil leaves and drop them in like you’re on TV.
– Tropical twist: Sub 1 oz coconut water for 1 oz pineapple for a lighter sip.
– Spirit swap: Rye for spice, dark rum for beach energy, tequila for decisions you’ll text about later.
– Bitter play: Try orange or tiki bitters for a sunny little upgrade.
– Zero-proof: Use ritual-style whiskey alternative, keep the bitters, and top with extra ginger beer.

Frequently Asked Questions

I can’t have gluten… will this still work?

Yep. Use tamari or coconut aminos. You’ll survive and still brag about it online.

Do I have to peel the pineapple first?

Unless you enjoy chewing bark… yes, peel it. Your teeth will thank you.

Can I use canned pineapple instead of fresh?

Sure. Just drain it well or enjoy syrup soup. Still tasty, though.

How sweet is this? Can I tone it down?

Absolutely. Cut the sugar—or don’t, and embrace the sugar rush.

What if I skip the sesame oil?

Then you’ll miss the nutty vibe, but relax—it’s still food. You’ll live.

Remember it later

Planning to try this recipe soon? Pin it for a quick find later!