Beverage
Piñada with Ginger: A Tropical Cuban Punch
Original name: Piñada with Ginger
About this dish
This Piñada with ginger is a bright, herbal riff on the classic Cuban pineapple refresher. Fresh pineapple, a generous knob of ginger, and a whisper of bay leaf come together in a blender for a drink that’s equal parts sweet, spicy, and serene.
It’s the kind of thing you make on a hot afternoon when the mangoes are heavy and the porch swing is creaking – no rum required, though it won’t object if you add it.
Ingredients
UK and US measurements are both included for every recipe.
fresh pineapple chunks
fruit600 g (about 4 cups)
Imperial measurement: 4 cups
fresh ginger, sliced
spice30 g (about 2-inch piece)
Imperial measurement: 2-inch piece
fresh lime juice
fruit60 ml (about 2 limes)
Imperial measurement: 1/4 cup
bay leaf
herb1 leaf
honey or agave syrup
other30 ml (2 tbsp) optional
Imperial measurement: 2 tbsp optional
chilled sparkling water
liquid500 ml (about 2 cups)
Imperial measurement: 2 cups
ice cubes
other2 cups
Method
Infuse the ginger
10 minutesIn a small saucepan, combine the sliced ginger and 1 cup of water. Bring to a boil, then reduce to a simmer and cook for 5 minutes. Remove from heat, add the bay leaf, and let steep for another 5 minutes. Strain, discarding the ginger and bay leaf, and let the ginger-infused water cool to room temperature.
Blend the pineapple
1 minuteIn a blender, combine the pineapple chunks, lime juice, ginger-infused water, and honey or agave (if using). Blend on high until completely smooth, about 1 minute.
Strain for silkiness
2 minutesPour the blended mixture through a fine-mesh strainer into a large pitcher, pressing with a spatula to extract as much liquid as possible. Discard the pulp (or save it to add to smoothies).
Chill and serve
2 minutesStir in the chilled sparkling water and add ice. Serve immediately, garnished with a pineapple wedge or a sprig of mint if you like.
Equipment
- blender
- fine mesh strainer
- small saucepan
- pitcher
Nutrition facts
Tips
- Adjust the ginger to your liking – start with 2 inches for a gentle warmth, or use 3 inches if you want a more assertive kick.
- If you want a sweeter drink without honey, use a slightly riper pineapple or add a pinch of sugar to taste.
- For a boozy version, add 1–2 ounces of white rum or coconut rum per glass. Just omit the sparkling water and stir gently.
- The strained pulp is fantastic folded into yogurt or spread on toast – it’s like a free bonus.
Serving suggestions
- Serve in tall glasses filled with ice, garnished with a pineapple wedge and a fresh mint leaf. This pairs beautifully with grilled seafood, Cuban sandwiches, or spicy tapas.
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Recipe by
Elena Cardenas
Specialises in Cuban cuisineElena makes black beans with sofrito and a bay leaf. She is a bean queen.
Describe yourself in three words: Beany, sofrito-y, bay leaf.