There is nothing more memorable than those lazy, late summer days spent with family and friends. Whether they are spent vacationing by the lake or in the backyard for a BBQ, it’s lucky that National Rum Day gives us all an excuse to add some wonderful rum cocktails into the mix.
James Beard award-winning chef, Michelle Bernstein, is no stranger to holidays by the water and luckily this time, she has taken us with her as she makes her Pineapple Mojito. Created in collaboration with Vacasa, the nation’s leading vacation rental platform, this mojito riff is amazingly flavoursome and super easy to make.
And you don’t even need to worry about having a muddler, as Bernstein shows how easy it is to muddle just with a wooden spoon. So gather up your White Rum, Pineapple chunks, Pineapple Juice, Lime Juice, Simple syrup and Mint, and batch this up in a pitcher to be shared among your guest.
And don’t forget the ice, as Bernstein herself says “The best Mojito is a cold Mojito”.
Pineapple Mojito (for 4 people)
- 8 ounces white rum
- 2 cups fresh pineapple chunks, diced small
- 8 ounces chilled pineapple juice (look in the refrigerated juice section at your grocery store)
- 3 ounces lime juice
- 3 ounces simple syrup
- 20 mint leaves
- Soda water (or ginger beer, if you prefer!) to top
Garnish – Fresh mint leaves & Pineapple pieces
Combine the fresh pineapple chunks, pineapple juice, lime juice, simple syrup, and mint leaves in a larger pitcher (or individual glasses if you don’t have a pitcher). Use a muddler or wooden spoon to gently press on the mint leaves and release their flavor. Add rum, if using, and fill the pitcher with ice. Top with soda water or ginger beer and stir. Garnish with fresh mint leaves and pineapple, if desired.