Tropical Spritz Recipe
Make Tropical Spritz Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base & Fruit
Sparkle & Balance
Garnish & Ice
Method
Base & Fruit
Combine juices
In a large mixing glass or small pitcher, pour 1 cup chilled pineapple juice, 1/2 cup freshly squeezed orange juice, 1/4 cup mango purée, and 1 tablespoon fresh lime juice. Stir gently to combine until the mixture is uniform.
Taste the fruit blend and, if it tastes flat or not sweet enough, add 1 teaspoon simple syrup or agave and stir again. The goal is a bright, balanced sweet-tart base.
Sparkle & Balance
Add carbonation
Pour 1 cup chilled non-alcoholic sparkling water into the fruit mixture. If you prefer a slightly sweeter, spicier fizz, substitute 1/4 cup of the sparkling water with 1/4 cup ginger ale and gently stir to preserve bubbles.
If using non-alcoholic bitters or a tiny drop of orange extract for aromatic complexity, add up to 2 teaspoons and stir once. Do not overdo extract—start small and adjust to taste.
Garnish & Serve
Fill a large Collins glass or wine glass with about 1 cup crushed ice or ice cubes.
Hold back any pulp and pour the prepared sparkling fruit mixture over the ice, leaving about 1/4 inch from the rim.
Gently slap the mint sprigs between your palms to release aroma, then tuck them into the glass. Garnish the rim with a pineapple wedge and an orange wheel. Optionally finish with a maraschino or fresh cherry.
Serve immediately with a reusable straw or stirrer. Encourage guests to stir briefly before drinking to mix any settled purée.