PINEAPPLE MINT MOJITO
- see below
For pineapple mint pureee bring 3/4 c sugar and 1 c water to boal, removed from heat and add 1 c fresh mint leaves. Then add 1/4 of a peeled and cut into pieces fresh pineapple into a blender and blend until smooth. Strain mint syrup through fine mesh sieve into the pineapple puree and pulse to combine. Transfer to a jar and over and chil. Then for the cocktail muddle 2 pieces of (1/4 of the remaining pineapple cut up into 1 inch chunks), 3 lime wedges and 1 tbsp. mint leaves in a cocktail shaker. THen add 2 oz rum, 2 oz pineapple mint puree, fill with ice and sahke. Pour into high ball glass (do not strain) and top with club soda.