Makes: 2 servings
Prep: 5 mins
- Crushed ice
- 1 11 1/2 ounce can tamarind nectar, such as Goya
- 4 ounces cranberry ginger ale
- 2 fresh pineapple spears, for garnish
- Fill two pint glasses with crushed ice. Stir in the tamarind nectar and ginger ale. Garnish each with a pineapple spear.