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Ginger-pineapple fizz

Australian Gourmet Traveller recipe for ginger-pineapple fizz.

By Emma Knowles
  • Serves 6 - 8
  • 15 mins preparation
  • 50 mins cooking plus cooling
Ginger-pineapple fizz
Ginger-pineapple fizz

A most refreshing beachside drink. Make the cordial in advance and you're more than halfway there. Chill the tonic, pick up some ice on the way and you have a perfectly tropical tipple. Extra chopped pineapple, too, is never a bad thing.


    Ginger-pineapple cordial
    • 1 ripe pineapple (about 1.8kg), coarsely chopped
    • 50 gm ginger, finely grated
    • 660 gm caster sugar (3 cups)
    • 120 ml gin
    • ½ bunch mint


    • 1
      For ginger-pineapple cordial, purée pineapple and ginger in a blender, then transfer to a large saucepan. Add sugar, gin and 250ml water, and bring to the boil over medium-high heat, then reduce to medium and simmer until a light syrup forms (40-45 minutes). Strain through a fine sieve, pressing on solids to extract all liquid, add mint to hot syrup, then refrigerate until chilled. Discard mint, stir in lime juice and refrigerate in a sterile container until required.
    • 2
      Pour cordial into a tall jug or individual glasses, add ice, lime wedges and mint sprigs, and top up with chilled tonic water to taste. Give it a good stir and serve.