Sparkling Ginger Colada: one recipe, mocktail or cocktail
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The Sparkling Ginger Colada shakes 20 ml Swa Lemon Ginger Naariyal Paani syrup with pineapple juice and 15 ml lime juice, then lengthens it with tonic or soda over ice. Add 60 ml rum for the cocktail, or an extra 5 ml syrup for the virgin version.
Why use one base for a mocktail and a cocktail?
Swa syrups make both virgin drinks and cocktails well, so you can print one recipe and give guests the choice. The extra 5 ml of syrup in the virgin version balances the slightly larger top-up of tonic or soda.
Which pineapple option should you use?
Use pineapple juice for a clean tropical profile, or swap in 10 ml of Swa Pineapple Bird's Eye Chilli syrup for a spicier, more distinctive drink. Both versions suit both bar and cafe menus. See more Swa recipes.
Frequently asked questions
How do I make the virgin version?
Skip the rum, add 25 ml of the Lemon Ginger Naariyal Paani syrup instead of 20 ml, and top up with soda or tonic water over fresh ice.
Can I use the chilli syrup instead of pineapple juice?
Yes. Use 10 ml of Swa Pineapple Bird's Eye Chilli syrup in place of the 30 ml pineapple juice for a tropical drink with some heat.
Do I need a shaker?
No. An empty bottle or glass jar will do, or simply stir everything together in the serving glass.
Swa Artisanal Syrups is made in Bangalore by a team of women who believe Indian flavours deserve a place behind every bar and coffee counter. From Kokam off the Konkan coast to Nannari from Tamil Nadu, every syrup is preservative-free, naturally made, and built for the craft professional. Swa works with cafes, bars, restaurants, and hotels across India.
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Swa Lemon Ginger Naariyal Paani syrup
