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. Slideshow:  White Rum Cocktails 

Active Time:
20 mins
Total Time:
1 hr 30 mins


Pineapple Syrup

  • 1 ½ pounds fresh pineapple chunks (peeled)

  • 2 tablespoons dark brown sugar (packed)

  • ½ pound fresh pineapple (2 cups diced)


  • 1 cup mint leaves (lightly packed plus sprigs for garnish)

  • 2 cups white rum

  • ¾ cup lime juice (freshly squeezed)

  • Ice

  • 1 ¼ cups club soda (chilled)

  • Lime wedges (for garnish)


Make the Syrup

  1. 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.

Make the Mojitos

  1. 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.

    Pineapple Mojitos
    © Con Poulos

Make Ahead

The syrup can be refrigerated for 2 weeks.

Related Articles