The Pineapple Mojito

Pineapple, mint, and lime mix deliciously to create these irresistible Pineapple Mojitos. These area unit the cocktails I actually have created the foremost oft for many years currently. Whereas i'll forever love the proper Mojito, and these Basil Mojitos too, this Pineapple Mojito could be a crowd favorite.

This drink is refreshfully lightweight and not too sweet. I scan a eating place review of this cocktail in Bon Appetit many years agone and that i right away referred to as my sister to inform her to bring some mint along with her once she met U.S. at our cabin that summer.

Ingredients :

PINEAPPLE MOJITO RECIPE:

• 2 pineapple chunks
• 5-6 mint leaves
• 3 lime wedges
• 2 ounces light rum
• 2 ounces pineapple mint puree (see recipe below)
• Ice
• 2-3 ounces club soda

PINEAPPLE MINT PUREE RECIPE:

• 1 cup water
• 1 cup fresh mint, firmly packed
• 3/4 cup sugar
• 1 1/2 cups canned pineapple chunks, drained (save juice and remaining pineapple)

(NON-ALCOHOLIC) PINEAPPLE MOJITO RECIPE:

• 2 pineapple chunks
• 2 lime wedges
• 2 mint leaves
• 3 ounces pineapple puree
• 4 ounces club soda
• (optional) reserved pineapple juice

Instructions :

TO MAKE PINEAPPLE MOJITOS: 

1. Place the lime wedges, pineapple chunks, and mint in the bottom of a cocktail shaker. Lightly muddle and then fill the shaker with ice. Add the rum and pineapple puree and shake until icy cold and frosted, about 30 seconds. (Here’s a tip for shaking mixed drinks: wrap the shaker in a dishtowel while you shake it to prevent your hands from freezing while it chills your drink.)
2. Do not strain; pour into (1) highball glass or (2) lowball glasses. Top with club soda, adjust the amount to taste. Garnish with mint leaves and a lime wedge. 

TO MAKE PINEAPPLE MINT PUREE:

1. Combine the water and sugar in a small saucepan. Bring to a boil and stir until the sugar dissolves. This should only take a couple minutes. Remove from the heat and stir in the fresh mint. Let the syrup sit until it cools.
2. While the syrup is cooling, place the pineapple chunks in a blender and puree until smooth, about 2 minutes. Pour the cooled syrup into the blender and pulse a couple times to combine. Pour the pineapple puree into a jar and chill until ready to use. This can be made in advance and will keep well in the refrigerator for 3-4 days.

TO MAKE (NON-ALCOHOLIC) PINEAPPLE MOJITOS:

1. Muddle the pineapple, lime, and mint in the bottom of a tall glass. Add the pineapple puree and the club soda. Stir to combine. Taste and add a splash of the reserved pineapple juice to sweeten as needed. Garnish with mint leaves and a lime wedge, if desired.