Ginger-Pineapple Spritzer

Kombucha adds a tart fizz to this tropical faux-cocktail.

Fresh pineapple contains bromelain, an enzyme that has been shown to help fight inflammation. “It also provides natural sweetness for this drink, which gets a peppery kick and probiotic boost thanks to the kombucha,” says Denver-based recipe developer Julia Heffelfinger. 

Serves 1


  • 4 cups pineapple, chopped, plus small pineapple wedge for garnish
  • 2 tablespoons fresh lime juice, plus lime wheel for garnish
  • Ice
  • Ginger kombucha
  • Angostura bitters (optional)


  1. In a medium saucepan, combine the pineapple, lime juice, and two cups of water; bring to a boil over moderately-high heat and cook until the pineapple begins to break down and the liquid is slightly reduced, about ten minutes.

  2. Let mixture cool slightly then transfer to a blender and puree until smooth. Strain the syrup through a fine mesh sieve set over a pint-size jar, pressing on the solids. Discard the solids and refrigerate until chilled. Reserve two ounces for the cocktail and store the remainder in the fridge for additional drinks.

To Serve

  1. Fill a highball or tumbler glass with ice. Add two ounces of the pineapple-lime syrup and top with ginger kombucha. Finish with a few dashes of Angostura bitters, if using, and garnish with a pineapple wedge and lime wheel.

Photography by Robert Bredvad. Styling by Ashley Schleeper.