A VIBRANT TROPICAL ESCAPE FOR YOUR JANUARY RESET & REFRESH PLANS

If you’ve never tried kewra water, consider this your formal introduction to ONE OF THE MOST fragrant and enchanting ingredients in South Asian cuisine. Seriously.
Let me explain. Made from the pandanus flower, kewra water gives you a je-ne-sai-quoi tropical floral aroma that will forever remain in its own tier! What a unique flavor profile.
It’s a pantry staple in many Indian households, often used in desserts or biryanis, but you know that in true The Tash Mashup fashion - I had to remix it and recipe test with it for the blog. The results...
Its versatility extends far beyond traditional recipes and I am so excited to continue to experiment with an ingredient like this. Stay tuned for more...the bottle in my fridge is just begging to be used. :)
The takeaway? In this Pineapple Kewra Spritz recipe, kewra water is a delicate, aromatic highlight that elevates this drink beyond. You just got to try it! January often calls for a much-needed dose of sunshine, and this mocktail brings all the tropical vibes you’re craving—without needing a plane ticket OR mind you, a single drop of alcohol.
Speaking of versatility, it doesn't stop there. The fizz from ginger beer adds that celebratory touch that makes this mocktail party-worthy —whether it’s a mid-week pick-me-up in or a weekend brunch with friends. Ready to whip one up? Let’s get blending!
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INGREDIENTS
1 cup pineapple chunks, fresh
1/2 cup chopped lacinato kale (also called Tuscan or dinosaur kale, with the stems removed)
1.5 tsp kewra water (less or more to taste)
1/2 oz (1 tablespoon) fresh lime juice
4 oz ginger beer
Reserved pineapple wedges and pieces of kale (2-3) strung onto a cocktail pick, optional for garnish
DIRECTIONS
In a blender, combine the pineapple chunks, chopped kale, kewra water, and lime juice. Blend until smooth.
Strain the mixture into a glass.
Top with ginger beer and stir gently with a straw.
Garnish with the reserved pineapple wedges and/or pieces of kale strung on to a cocktail pick. Serve immediately.
~ Serves 1
Notes
If you don’t have kewra water on hand, you can try rose water or orange blossom water, but use them sparingly as they’re more potent - I would start with 1 tsp of each and go from there.
Speaking of substitutions, if kale isn’t your thing, spinach works well as a milder green option but I personally love the taste of kale in this recipe having tried making it with both spinach AND kale.
I say this in every recipe that calls for ginger beer but the TLDR is that ginger beer > ginger ale. If you’re using ginger ale, the drink will still be tasty but slightly sweeter and less punchy.
On that note, while a juicer would yield a smoother drink, this recipe intentionally keeps things simple with a blender. :) You’ll strain out the pulp, but if you want to skip that step, you can serve it as-is for a thicker texture and or make life really easy for yourself and juice it. If you are making it for a large group and batching it, I'd definitely make it in a juicer vs. a blender for the ease factor. You can even make the pineapple-kale base ahead of time (morning or even the day before). All you'll need to do when your guests arrive is top each glass with ginger beer and assemble the garnishes!
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