Pineapple Mojito Recipe
Drink in the tropical flavors of pineapple and coconut and your fresh garden mint in this flavor-packed cocktail.
As any gardener worth her salt knows, it’s not hard to grow mint—and lots of it—in the garden. So what to do with your bumper crop? Why mojitos of course!
At Cocina 214, a Tex-Mex restaurant in Winter Park, Florida their cocktail program incorporates fresh mint from an on-site garden into a luscious hot weather sip loaded with—thanks to a helping of fresh and juiced pineapple—plenty of tropical flavor.
Cocina 214 Pineapple Mojito
- 6 leaves mint (no stems)
- 1 ounce fresh pineapple
- 1.5 ounces pineapple juice
- 1 ounce simple syrup
- .75 ounce Malibu Pineapple Rum
- .75 ounce Bacardi Rum Coconut
- Splash soda water
- .5 ounce diluted lime juice (¾ lime juice, ¼ water)
Muddle mint, pineapple, diluted lime and simple syrup. Add ice. Then, add Bacardi and pineapple rum. Shake and pour contents into a 16 ounce glass. Top off with soda water. Garnish with pineapple leaf.