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.
Slideshow: White Rum Cocktails
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
1 1/4 cups chilled club soda
Lime wedges, for garnish
How to Make It
Step 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.
Step 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.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.