Pineapple Mojito Food

PINEAPPLE MOJITO

Steps:

• Muddle mint leaves, sugar, and pineapple in a highball glass.
• Fill glass with ice cubes. Pour in pineapple juice and rum. Top with a splash of club soda. Garnish with pineapple wedge and remaining mint leaves.

PINEAPPLE MOJITO SANGRIA

Steps:

• Instructions
• In a heavy pitcher, muddle together the lime slices, peppermint leaves, and sugar. You can use a muddler made specifically for the purpose or a sturdy wooden spoon.
• Add the pineapple, then pour the wine, rum, and pineapple juice over the top.
• Cover and place in the refrigerator for 4 - 5 hours.
• Remove from refrigerator and add the lemon lime soda. Add ice and a few chunks of the pineapple to your glass and pour sangria over. Garnish with additional mint leaves and pineapple wedge if desired. Serve (with a straw, if you like).

PINEAPPLE MOJITO RECIPE

Steps:

• Gather the ingredients.
• In a small saucepan over medium heat, bring the water and pineapple juice to a low boil. Add the raw sugar and stir until completely dissolved.
• Remove from the heat. The light foam caused by the warm pineapple juice will dissipate after a few minutes; stirring speeds this up.
• Let the syrup cool completely before bottling in a jar with a tight seal. Store in the refrigerator for up to 2 weeks.
• Gather the ingredients.
• In a collins glass , add the raw sugar pineapple syrup, pineapple chunks, lime wedges, and torn mint leaves. Muddle well to mash the fruits.
• Add the rum and fill the glass with ice.
• Top with club soda.
• Garnish with a sprig of mint, pineapple wedge, and lime slice.

PINEAPPLE MOJITO

Steps:

• In a glass, squeeze in the three lime segments; then add the wedges to the glass along with the mint. Pour in the simple syrup and muddle that together with the lime wedges and mint. Add the pineapple cubes, and lightly muddle again to crush the pineapple.
• Next, pour in the pineapple infused rum and add a few ice cubes. Top with club soda and stir. Garnish with a pineapple wedge and fresh mint.

PINEAPPLE MOJITO

Steps:

• Crush the mint, pineapple chunks and brown sugar in the bottom of a shaker.
• Add the rum and shake with ice.
• Strain in a highball glass filled with crusched ice.
• Complete with pineapple juice and stir.
• Garnish with a pineapple chunk and mint.

PINEAPPLE GINGER MOJITO

Steps:

• To make the pineapple-rum: Peel, core and slice pineapple and pack into a glass container with a cover. Add rum to completely cover pineapple. Seal container and store in a cool place for four to five days. Taste rum occasionally to check progress. When rum has reached the desired flavor, strain it through a sieve, bottle, and refrigerate for up to two weeks. Yields one liter.
• To make ginger syrup: In a medium saucepan over medium-high heat, bring water and ginger to a boil. Add sugar, stirring until dissolved. Reduce heat to low and simmer for 1 hour. Remove from heat and cool to room temperature. Strain through a sieve, bottle, and refrigerate for up to one month. Yields approximately 3 cups.
• To make mojito: In a 14-oz glass, muddle spearmint, lime juice, and ginger syrup, to release the spearmint oils without tearing the leaves. Fill the glass with crushed ice, and add pineapple-infused rum. Stir the drink to incorporate the flavors and coat the ice. Add more crushed ice, stir again, top with soda water, and stir once. Garnish with a sprig of mint and spear of pineapple.

PINEAPPLE-MINT MOJITO

Steps:

• For pineapple-mint purée:
• Bring sugar and 1 cup water to a boil in a small saucepan, stirring to dissolve sugar. Remove from heat, add mint, and let cool completely.
• Meanwhile, place pineapple in a blender and purée until smooth.
• Strain mint syrup through a fine-mesh sieve into pineapple purée and pulse to combine. Transfer to a jar, cover, and chill.
• For assembly:
• For each cocktail, muddle 2 pieces of pineapple, 3 lime wedges, and 1 tablespoon mint leaves in a cocktail shaker until lightly crushed.
• Add 2 ounces rum and 2 ounces pineapple-mint purée to cocktail shaker, fill with ice, cover, and shake until outside of shaker is frosty, about 30 seconds.
• Pour drink into a highball glass (do not strain) and top off with club soda. Garnish with a lime wedge and serve with a straw.
• DO AHEAD: Pineapple-mint purée can be made 3 days ahead. Keep chilled.

PINEAPPLE MOJITO

Steps:

• In a cocktail shaker, muddle the mint leaves. Add the rum, lime juice, pineapple juice, and simple syrup and fill the cocktail shaker with ice. Shake until cold.
• Place ice into a glass, and strain in the liquid. Top off the glass with soda water. Garnish with additional mint leaves and pineapple wedges.
• Add 1 cup pineapple juice to this Mojito Pitcher recipe, and garnish with pineapple wedges and mint.

PINEAPPLE MOJITOS

Steps:

• Divide the mint, sugar, and lime wedges among 4 old-fashioned glasses. Using a pestle (from a mortar and pestle) or the end of a wooden spoon, mash the mint, sugar, and lime together. Add some ice and top off with some pineapple juice concentrate, white rum, and club soda. Swirl with a sugar cane stick and serve.

MANGO & PINEAPPLE MOJITO

Steps:

• Tip the pineapple, mango, limes and sugar into a large jug and muddle together. Bruise and add the mint leaves, then top with ice. Stir in the white rum, pineapple rum and sparkling water.

FROZEN PINEAPPLE MOJITO

Steps:

• Trim top of pineapple to remove leaves, but leave top in tact. Cut pineapple in half crosswise. Run a knife in a circle around inside of halves 1/2" away from the skin. Cut across core of pineapple twice, creating 4 pieces and loosening the fruit. Using a big spoon or ice cream scoop, scoop out inside of each pineapple half. Place pineapple "cups" in freezer.
• Discard core and finely chop pineapple (you should have about 4 cups). Place in a single layer on a parchment-lined sheet tray and freeze at least 1 hour.
• Blend frozen pineapple, rum, lime juice, 1/3 cup mint, and 2 cups ice in a blender until smooth. Taste and add sugar, if needed.
• Fill pineapple "cups" with mojito mixture, reserving extra for refills. Garnish with mint sprigs and tiki drink decoration, if using. Reserve remaining mojito mixture in freezer for second serving or serve in alternate glasses.
• Do Ahead
• Pineapple "cups" can be hollowed out 3 days ahead; keep frozen. Pineapple chunks can be frozen up to 3 months ahead.