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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. Slideshow:  White Rum Cocktails 

September 2014

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Read the full recipe after the video.

Recipe Summary test

active:
20 mins
total:
1 hr 30 mins
Yield:
8
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Ingredients

Pineapple Syrup
Mojitos

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.

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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.

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