Pineapple Mojito

En español

Yields: 2 servings

INGREDIENTS

• ½ cup (4 ounces) simple syrup *
  
• 14 fresh spearmint or mint leaves
  
• 1 teaspoon sugar
  
• 3 ounces fresh pineapple juice
  
• 5 ounces white rum
  
• Juice of one lime
  
• Club soda to taste
  
• Garnish: 2 lemon slices, mint sprigs

Simple syrup

• 1 cup (8 ounces) water
  
• 1 cup (8 ounces) sugar
  
• 6 mint sprigs

See also: How to Make a Mango Pisco Sour.

Glass of pisco sour (right) and mojito (left). Click over the image to see the pisco sour recipe.

DIRECTIONS

Simple syrup
Heat equal parts of water and sugar until syrup is dissolved. Add mint. Set aside overnight or at least one hour. Refrigerate before using.

1. In a pitcher, use a muddle to mash the mint and sugar, but don’t crush the mint too much.
   
2. Add simple syrup, which has been refrigerated with a few mint leaves, and mix.
   
   
3. Add the rum and pineapple juice, then stir. Add ice and stir again.
   
   
4. Add lime juice and stir.
   
   
5. Serve in two tall, highball glasses and add club soda. Garnish with a lemon slice and mint sprig.

You may also like: More recipes from Hispanic cooking expert Denisse Oller.