Frankie “blue Eyes” Recipe

Cook fruit

Combine blueberries, pineapple chunks, sugar, and water in a small saucepan over medium heat.

Bring to a gentle simmer, stirring occasionally, and cook for about 6–8 minutes until the fruit releases juices and softens. Mash lightly with a wooden spoon or potato masher to help release flavor and color.

Once the fruit is soft and the mixture is syrupy, remove from heat. Stir in the fresh lemon juice to brighten the syrup and balance sweetness.

Let the mixture cool for 5–10 minutes, then strain through a fine-mesh sieve into a bowl or jar, pressing on solids to extract as much syrup as possible. Discard solids or reserve for topping yogurt/ice cream.

Allow the syrup to cool to room temperature. The syrup can be used warm in the drink if desired, but chilling helps maintain carbonation when building the soda. Makes roughly 3/4 cup of syrup.

Fill a tall glass (12–14 oz) with the cubed ice.

Add 2 tablespoons of the blueberry-pineapple syrup over the ice. Adjust to taste — use 1 tbsp for a lighter flavored soda or up to 3 tbsp for sweeter/intensified fruit flavor.

Pour chilled ginger beer (about 6 oz) slowly into the glass. The ginger beer provides spice and effervescence — pour gently to preserve carbonation and avoid excessive foaming.

Top with 2 oz club soda to lighten the drink and increase fizz without adding sweetness. If you prefer a spicier character, reduce soda and add more ginger beer.

Gently stir once or twice with a long spoon to integrate the syrup without flattening the bubbles.

Garnish with a lime or lemon wedge on the rim, a small skewer of 4–6 fresh blueberries, and an optional mint sprig for aroma. Serve immediately with a straw.