Pineapple Mojitos

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Chef Jose Enrique’s family comes from Cuba, where they were famous for their pineapple soda — it was once the country’s most popular soft drink after Coke. Enrique makes a mojito version of it, using a rich brown sugar–pineapple syrup, rum, mint, and club soda.

By

Jose Enrique

Published on September 8, 2014

Active Time:

20 mins

Total Time:

1 hr 30 mins

Yield:

8

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Ingredients

Pineapple Syrup

1 1/2 pounds fresh pineapple chunks (peeled)
2 tablespoons dark brown sugar (packed)
1/2 pound fresh pineapple (2 cups diced)

Mojitos

1 cup mint leaves (lightly packed plus sprigs for garnish)
2 cups white rum
3/4 cup lime juice, freshly squeezed
Ice
1 1/4 cups club soda, chilled
Lime wedges (for garnish)

Directions

Make the syrup

In a saucepan, bring the pineapple, brown sugar and 4 cups of water to a boil. Simmer over moderately low heat, stirring, until the pineapple is very soft and the mixture is reduced to 2 1/2 cups, 40 minutes. Strain the mixture into a heatproof bowl, pressing on the solids; discard the solids. Let the syrup cool; you should have about 1 1/3 cups.

Make the Mojitos

In a pitcher, muddle the pineapple and mint leaves. Stir in the rum, lime juice and 1 cup of the pineapple syrup. Pour into 8 glasses and add ice. Top with club soda and garnish with mint sprigs and lime wedges.

© Con Poulos

Make ahead

The syrup can be refrigerated for 2 weeks.

Originally appeared: September 2014