Without sweet simple syrup, the natural pineapple flavors really shine in this mojito complete with a spiced rim.
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.
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 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.
Garnish this libation with a few extra chunks of pineapple to munch while you sip. It’s so good! It would also be great served with some grilled steaks!
- 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
- 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.
Lisa is a South Florida based food blogger who derives inspiration from a diverse family food-background, which includes southern comfort foods, traditional French and Caribbean cuisine. On her blog, Garlic and Zest, she explores fresh, innovative flavors and the inexorable link between food and family. Her approachable fare tastes like home.