One drink that shouts summertime refreshment is the mojito! After all, many of you have told me about your gardens being prolific in the mint production areas; mojitos are one way to use that mint!
Photo by Dan Goldberg for Latin Grill
But, my friends, there’s more than one way to make a mojito! Today it’s my pleasure to bring to you another version of this classic Cuban cocktail: the grilled pineapple mojito.
I first enjoyed a grilled pineapple mojito while working on Rafael Palomino’s fifth cookbook—and our 4th collaboration—Latin Grill. (By the way, Latin Grill, published by Chronicle Books in 2010, is a great gift for any of your grilling fans or for your host with the most this summer! The fabulous photos—like the one included here—are by Dan Goldberg.) And though yes, you can make a pineapple mojito with fresh fruit, grilling the pineapple just makes it that much better! ¡Buen provecho! Enjoy!
This wonderful summertime cocktail recipe, adapted from Latin Grill (Rafael Palomino and Arlen Gargagliano) is one that’s super easy to make ahead and multiply for a crowd!
- 3 half-inch chunks of grilled pineapple
- 8 mint leaves
- 3 lime wedges
- sugar to taste (start with 1 1/2 teaspoons!)
- 1 1/2 cups ice
- 2/12 ounces white rum
- 1 splash club soda
- In a large bar shaker, combine the pineapple, mint, lime, and sugar.
- Using a pestle, muddle them just until you’ve broken up the pineapple a bit and released the juice from the lime.
- Add the ice and rum.
- Cover and shake vigorously.
- Pour the mixture into a bar glass, top off with the club soda, and serve.