Pineapple Mojito

Inside: Using a muddler to bruise herbs and fruit for mojitos – and how to get the perfect garnish on the rim.

For a quenching, tropical refresher, try this easy pineapple mojito. Made with freshly muddled pineapple and mint leaves, white rum and pineapple juice, it’s a drink made for hot weather. You can make this pineapple mojito recipe by the glass or pitcher.

This classic cocktail became popular years ago in Havana, Cuba, as a refreshing libation made from lime juice, rum, simple syrup and club soda. Nowadays the mojito has morphed into every conceivable variation.

Walk along Ocean Boulevard in South Beach, Florida, and you’ll find countless bars serving all manner of mojitos to tourists – from traditional tropical varieties to lavender infused, wine-based, and those that swap club soda for chanpagne.

And why not? The refreshing blend of lime and mint with white rum is the perfect antidote to 90-degree weather and blinding sun. This pineapple mojito sticks fairly close to the original, with the addition of fresh pineapple and pineapple juice.

Because pineapple is so sweet, I usually skip the simple syrup from the traditional mojito recipe and let the pineapple juice take care of it.

Why you’ll love this recipe:

It’s sweet, refreshing and effervescent with chunks of fresh pineapple and a soft back note of mint.
Pineapple mojitos are perfect for a hot day when you’re relaxing on the patio, manning the grill, or floating in the pool.
You can make them by the glass or by the pitcher.
You can assemble most of the drink the day before and keep it chilled until company arrives. Then, it will come together quickly.

Ingredients:

Fresh Pineapple – I recommend using fresh pineapple instead of canned – it makes a difference in the flavor of the mojitos.
Limes – The tartness of the citrus balances the sweetness of the drink.
Fresh Mint – fresh herby softness of mint adds another dimension that becomes more apparent after muddling.
Sugar – this is optional, and will depend on how sweet your pineapple is. If it’s a very sweet one, you may want to skip the sugar, if it’s not quite sweet enough, add it.
White Rum—Use your favorite white rum. We like Agricole rums from the French island of Martinique (my Mom’s family is from this island). Rhum Agricole is made with sugar cane instead of molasses and is a better-quality product.
Pineapple Juice – Unless you have a juicer and can make your own pineapple juice, buy it in the can and refrigerate it before assembling the mojitos.
Club Soda – Just a splash of club soda cuts the sweetness of the drink and adds a bubbly effervescence.
Ice – This drink is best served icy cold.
Rimming Salt – You can use a cocktail rimming salt or kosher salt (I recommend Diamond Crystal brand as it’s less salty by volume than Morton’s. If you use Morton’s Kosher Salt, reduce the amount by ⅓.
Tajin – A popular Mexican chili-lime seasoning that pairs very well with sweet fruit like pineapple and watermelon. The contrast of chili and lime enhances the sweetness.
Agave—I use agave instead of water to help the Tajin mixture stick to the rim of the glass. If you have a pastry brush (or even a dedicated craft paintbrush), it’s easy to “paint” the rim and lip with the sticky syrup. If you’re making a cocktail for yourself you can skip the brush; pour a drop of agave onto your finger and brush it over the rim.

Step by step instructions:

Cut the lime into quarters. Add them to the pitcher and muddle the limes to extract the juice and oils.

Adding pineapple and mint to a cocktail pitcher.

2. Add the chunks of pineapple and the mint leaves.

3. Use the muddler to bruise the fruit and mint.

4. Add the sugar.

5. Muddle the fruit and sugar once or twice to combine.

6. Add the chilled pineapple juice.

7. Add the white rum.

8. Use a bar spoon to stir the mixture together. (At this point, you can refrigerate it for later if you want it for a make-ahead drink.)

9. Brush the rim and lip of the glasses with agave (or water and dip them into the rimming salt mixture.

10. Divide the pineapple mojito between the glasses.

Topping pineapple mojitos with club soda.

11. Top with club soda and garnish with a pineapple wedge, lime slice or sprig of mint to serve.

Pro-Tips:

Refrigerate the ingredients before starting to ensure an icy cold cocktail. I usually put the can of pineapple juice, club soda and pineapple in the fridge the day before.
Do not refrigerate limes; you’ll get more lime juice from them at room temperature.

Variations:

Add ½-¾ ounce of triple sec for more citrusy flavor and boozy punch.
Use dark rum or spiced rum instead of white to change the flavor profile.
Swap basil for the mint. It will add a savory-herbal note to the pineapple mojito.

Two pineapple mojitos in a glass with garnish.

FAQs

What if I don’t have a muddler?

You can use other kitchen utensils to muddle the ingredients for the pineapple mojito, such as a mortar and pestle or a large wooden spoon. Anything with a sturdy side that can crush or bruise will work.

Can I use other fruit?

Yes, mojitos can be made with many other fruits. A traditional mojito is made solely with lime, so that shouldn’t be altered; rather, add other fruit, like citrus, berries or melon. Try this Passion Fruit Mojito for a sultry flavor.

More tropical drinks you might enjoy:

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