Pineapple-Mint Mojito

By cserumga

Pineapple adds sweetness and a tropical twist to this classic cocktail. Make sure to choose a ripe one: It should be very fragrant, with no soft spots or bruises. Or use fresh precut pineapple.

8 servings, 1 serving contains:
Calories (kcal) 230
Fat (g) 0
Saturated Fat (g) 0
Cholesterol (mg) 0
Carbohydrates (g) 0
Dietary Fiber (g) 2
Total Sugars (g) 20
Protein (g) 1
Sodium (mg) 0

Ingredients

• Pineapple-Mint Purée
• 3/4 cup sugar
• 1 cup (packed) fresh mint leaves
• 1/4 pineapple, peeled, cored, cut into 1-inch pieces (about 1 1/2 cups)
• Assembly
• 1/4 pineapple, peeled, cored, cut into1-inch pieces (about 1 1/2 cups)
• 4 limes, each cut into 8 wedges, divided
• 1/2 cup (packed) fresh mint leaves
• 2 cups light rum
• Club soda (for serving)

Details

Servings 8
Adapted from bonappetit.com

Preparation

Step 1

Bring sugar and 1 cup water to a boil in a small saucepan, stirring to disolve sugar. Remove from heat, add mint, and let cool completely.

Meanwhile, place pineapple in a blender and purée until smooth.

Strain mint syrup through a fine-mesh sieve into pineapple purée and pulse to combine. Transfer to a jar, cover, and chill.

For each cocktail, muddle 2 pieces of pineapple, 3 lime wedges, and 1 tablespoon mint leaves in a cocktail shaker until lightly crushed.

Add 2 ounces rum and 2 ounces pineapple-mint purée to cocktail shaker, fill with ice, cover, and shake until outside of shaker is frosty, about 30 seconds.

Pour drink into a highball glass (do not strain) and top off with club soda. Garnish with a lime wedge and serve with a straw.

DO AHEAD: Pineapple-mint purée can be made 3 days ahead. Keep chilled.