Pineapple Mojitos

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.

  • Active:
  • Total Time:
  • Servings: 8


pineapple syrup
  • 1 1/2 pounds peeled fresh pineapple chunks
  • 2 tablespoons packed dark brown sugar
  • 1/2 pound diced fresh pineapple (2 cups)
  • 1 cup lightly packed mint leaves, plus sprigs for garnish
  • 2 cups white rum
  • 3/4 cup fresh lime juice
  • Ice
  • 1 1/4 cups chilled club soda
  • Lime wedges, for garnish

How to make this recipe

  1. 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.

  2. 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.

Make Ahead

The syrup can be refrigerated for 2 weeks.

Contributed By Photo © Con Poulos Published September 2014

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