Pineapple Mojito Recipe

Muddle sugar, mint, lime

Place the 10 fresh mint leaves and 2 tablespoons granulated sugar in a sturdy highball glass or cocktail shaker. Add 1 oz fresh lime juice. Using a muddler (or the back of a wooden spoon), gently press and twist the mint and sugar together for 15–20 seconds to release the oils. Do not over-muddle; you want aromatic oils, not shredded bits.

Add rum

Pour 2 oz light rum into the glass and briefly stir to help dissolve any remaining sugar and integrate the lime and mint flavors.

Pulse pineapple

Place 1 cup fresh pineapple chunks and 1 oz pineapple juice into a small blender or use a handheld immersion blender. Pulse 2–3 times until chunky-purée — you want some texture, not completely smooth. If you prefer a clearer drink, strain through a fine mesh sieve and reserve the juice.

Combine with muddled base

Spoon the pineapple purée (or strained juice) into the glass with the muddled mint-lime-rum mixture. Stir gently to combine, lifting the mint up through the liquid so the flavors meld.

Add ice and soda

Fill the glass with about 1 cup crushed ice (or to the top), then top with 3 oz club soda. Gently fold once or twice with a bar spoon to integrate without flattening the carbonation.

Garnish and serve

Garnish with a pineapple wedge and a mint sprig. Optionally slap the mint sprig between your palms once and tuck it into the drink to amplify the aroma. Serve immediately with a straw.