Mustard Free Pineapple Ginger Sparkling Cooler
Bright, tropical, and fizzing with fresh flavor, this sparkling cooler is the kind of drink that makes any afternoon feel like a celebration. Fresh pineapple juice brings natural sweetness and a sunny depth that bottled versions just can't match, while a quick homemade ginger syrup made with maple syrup adds warmth and complexity without any fuss. A squeeze of lime ties everything together with just the right amount of tartness before chilled sparkling water lifts the whole glass into something genuinely refreshing. Because every ingredient here is whole and straightforward — fruit, citrus, ginger, maple syrup, and bubbles — there's zero concern about hidden condiment-based additives that can sneak into store-bought mixers and flavored drinks. The ginger syrup steeps right on the stovetop in under half an hour, and the rest is simply a matter of combining and chilling. Garnished with fresh mint and a wedge of pineapple or a curl of lime, it looks stunning served over ice in a tall glass. Whether you're hosting a crowd or just treating yourself, this is the kind of from-scratch drink recipe you'll come back to again and again.
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Learn more →Ingredients
4 servings
For the cooler
- 2 cups fresh pineapple juice (from about ½ medium pineapple, blended and strained)
- ¼ cup fresh lime juice (from about 2 limes)
- 3 cups sparkling water, chilled
For the ginger syrup
- ⅓ cup water
- ⅓ cup maple syrup
- 2 tbsp fresh ginger, peeled and thinly sliced
For serving
- ice cubes, for serving
- fresh mint sprigs, for serving (optional)
- pineapple wedges or lime slices, for serving (optional)
Instructions
- 1
Combine the water, maple syrup, and sliced ginger in a small saucepan over medium heat, stirring until the maple syrup dissolves. Bring to a gentle simmer and cook for 5 minutes, until the syrup is fragrant and the ginger flavor is pronounced.
- 2
Remove the saucepan from the heat and let the ginger syrup steep for 20 minutes, until cooled to room temperature. Pour through a fine-mesh strainer into a small bowl or jar, pressing the ginger slices to extract as much syrup as possible; discard the solids.
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