Walk along Ocean Boulevard on South Beach and stop into any of the deco-style hotels — you’ll always find a bar (with a very cute bartender) churning out all manner of mojitos for scantily clad tourists and guests.
And why not? The refreshing blend of lime and mint with simple syrup and white rum is the perfect antidote to 90 degree weather and a blinding sun.
Of course, it’s just as Africa-hot in Boca Raton as it is in Miami. And though Cuba is the birthplace of mojitos — I’d rather not drive to Little Havana to get my fix. So straight from my humble kitchen — I’ve come up with my own thirst-quenching blend. Pineapple mint mojitos. Not too sweet, with lime, triple sec and rum.
I have to say that the R and D on this one was a lot of fun! (Honey, we need more rum!)
I didn’t add a simple syrup to this recipe, because for my tastes, the pineapple juice and triple sec made it sweet enough. If you like a little more, a tablespoon or two of simple syrup or agave nectar should do the trick.
The splash of club soda at the end adds just the right amount of fizz.
But for me the best part is the sugar-tajin rimmed glass. Not familiar with Tajin? It’s a spicy savory seasoning that is especially good with tropical fruit, like mango or pineapple. The blend of mexican chilies, lime and salt add a flavorful kick to fresh fruit.
Or in this case, to my pineapple mint mojito.
Garnish this libation with a few extra chunks of pineapple to munch while you sip. It’s so good!
I think Dad would appreciate this cocktail for Father’s Day — maybe with some grilled ribeye steaks… in fact, I’m sure of it!
- 1 cup fresh pineapple chunks - reserve 2 chunks for garnish
- 1/2 lime, thinly sliced - reserve 2 slices for garnish
- 10 mint leaves - reserve 2 leaves for garnish
- 3 ounces white rum
- 1 ounce triple sec
- 6 ounces pineapple juice, chilled
- splash of club soda
- 1 tablespoon sugar
- 1 tablespoon tajin (this latin seasoning has lime and chili flavorings and can be found in well-stocked supermarkets)
- for a sweeter cocktail, add 1/2 ounce of simple syrup or agave nectar
- 2 saucers
- sturdy bar glass
- In a small bowl, combine the tajin and sugar. Stir to combine. Add a little bit of water to one saucer. In the other saucer, sprinkle the tajin mixture in a round shape to mimic the glass that you're serving the drink in. Dip the rim of each glass into the water -- and then into the tajin mixture. Set aside.
- Add the pineapple, lime and mint leaves to a large cocktail shaker or pitcher. Using the muddler, crush the pineapple, lime and mint leaves until fragrant. Add the rum, triple sec and pineapple juice (if using simple syrup or agave add it at this point). Stir or shake until well combined.
- Fill the glasses with ice. Divide the drink into the glasses. Top off each drink with a splash of club soda.
- Make a slit in a chunk of pineapple and lime and affix them to the rim of the glass to garnish. Float a mint leaf in the top of the glass. Serve.