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.
The syrup can be refrigerated for 2 weeks.
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