Tropical Fizz Cocktail Recipe
I usually make the Tropical Fizz Cocktail when I’m craving something fruity, bubbly, and low-effort. It’s a mix of fresh juices and sparkling water, so it tastes light and super refreshing.
Equipment
- Cocktail shaker or a big mason jar with a tight lid
- Strainer (if your shaker doesn’t have one)
- Jigger or measuring cups
- Tall glass—highball or Collins works best
- Long mixing spoon
- Knife and cutting board for garnishes
- Citrus juicer (optional, but nice to have)
- Ice cube tray or just some good ice
Ingredients
- 2 oz pineapple juice fresh is great, canned works too
- 1 oz orange juice fresh squeezed if you can swing it
- 1 oz coconut water
- 1 oz white rum skip for a mocktail, or just add more juice
- 1/2 oz lime juice freshly squeezed
- 1 –2 tsp simple syrup sweeten to taste
- 3 oz sparkling water or club soda
- Crushed ice
- Pineapple or orange wheel and a maraschino cherry for garnish
Instructions
- Fill your shaker with a handful of ice cubes.
- Pour in the pineapple juice, orange juice, coconut water, rum (if using), lime juice, and simple syrup.
- Pop the lid on and shake it hard for about 10 seconds, until it’s nice and chilled.
- Strain into your tall glass filled with fresh ice.
- Top off with sparkling water or club soda, then give it a gentle stir.
- Garnish with a pineapple or orange wheel and a cherry.
Notes
Sometimes I tweak the simple syrup, depending on how sweet my juice is. If it’s a bit too tart, I’ll add a half teaspoon more syrup and that usually does the trick.
For a crowd, it’s easy to multiply the ingredients and mix everything (except the sparkling water) in a pitcher. Then just top each glass with club soda when you serve.
Chilled glasses help keep the drink cold, which is honestly a game changer on hot days. If I’m out of coconut water, a splash of cream of coconut works, but it does make things sweeter and richer.
You can use either crushed or cubed ice. Crushed melts faster but chills your drink in a snap. I’ll go for crushed when it’s really hot out. And the garnish? It’s not just for looks—it adds a hint of flavor too.