Best Pineapple Ginger Mojito Recipes

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PINEAPPLE GINGER MOJITO



Pineapple Ginger Mojito image

My grandmother, a native of Philly, gives me her "Philadelphia" magazines when she is finished reading them. Each month, they feature a recipe created by a chef in one of their reknown Philly restaurants/clubs. This mojito is credited to mixologist Tony Abou-Ganim of the G Lounge. I have to admit that I have never been a big fan of mojitos; however, I was willing to give this a try. After making this yesterday, I am totally addicted. I am going to enjoy drinking these all summer. This is a bit of a pain to prepare and you have to wait four days for the pineapple and rum to fuse, but the result is well worth it. Prep time does not include the 4 days wait on the rum fusion. We used the 10 Cane rum, as the recipe suggested. Also, the recipe notes that you will need to choose a sweeter, gold pineapple and be sure to remove the core completely or your rum will have a bitter aftertaste. This recipe calls for quite a bit of ginger, so DH peeled it and put it in a food processor instead of dicing by hand.

Provided by Dr. Jenny

Categories     Beverages

Time 1h20m

Yield 1 serving(s)

Number Of Ingredients 11

1 large pineapple
1 liter rum (they strongly recommend using the brand 10 Cane)
2 cups water
1 cup gingerroot, peeled and diced
2 cups granulated sugar
12 -14 leaves spearmint
1 small lime, juice of (about 1 oz)
crushed ice
1/2 ounce soda water, chilled
1 sprig of fresh mint (to garnish)
pineapple, spear (to garnish)

Steps:

  • To make the pineapple-rum: Peel, core and slice pineapple and pack into a glass container with a cover. Add rum to completely cover pineapple. Seal container and store in a cool place for four to five days. Taste rum occasionally to check progress. When rum has reached the desired flavor, strain it through a sieve, bottle, and refrigerate for up to two weeks. Yields one liter.
  • To make ginger syrup: In a medium saucepan over medium-high heat, bring water and ginger to a boil. Add sugar, stirring until dissolved. Reduce heat to low and simmer for 1 hour. Remove from heat and cool to room temperature. Strain through a sieve, bottle, and refrigerate for up to one month. Yields approximately 3 cups.
  • To make mojito: In a 14-oz glass, muddle spearmint, lime juice, and ginger syrup, to release the spearmint oils without tearing the leaves. Fill the glass with crushed ice, and add pineapple-infused rum. Stir the drink to incorporate the flavors and coat the ice. Add more crushed ice, stir again, top with soda water, and stir once. Garnish with a sprig of mint and spear of pineapple.

Nutrition Facts : Calories 4254, Fat 1.8, SaturatedFat 0.3, Sodium 53, Carbohydrate 539.4, Fiber 14.8, Sugar 490.7, Protein 6.8

PINEAPPLE GINGER MOJITOS WITH SPICED RUM



Pineapple Ginger Mojitos with Spiced Rum image

Pineapple Ginger Mojitos with Spiced Rum - a sweet and spicy twist on the classic mojito cocktail. Served with a wedge of caramelized pineapple.

Provided by Nicky Corbishley

Categories     Drinks

Time 15m

Number Of Ingredients 12

1 cup (8fl oz/240ml) pineapple juice
Large thumb-sized piece of ginger (slices (no need to peel))
small bunch mint leaves
Juice of half a lime
1 lime sliced
crushed ice
3 1/2 fl oz (100ml) spiced rum ( (I use Captain Morgan Original Spiced Gold Rum or Kraken Spiced Rum))
4 fl oz (120ml) soda water/club soda
1 tbsp unsalted butter
2 slices fresh or tinned pineapple
2 tbsp light brown soft sugar
Mint sprigs

Steps:

  • Place the pineapple juice and slices of ginger into a small saucepan. Bring to the boil, then simmer for 5-10 minutes until the liquid has reduced by half. Leave to cool to room temperature, then discard the ginger.
  • Make the caramelized pineapple next. Heat the butter in a frying pan until starting to foam.
  • Dust the pineapple slices in the brown sugar and place in the frying pan. Fry, turning once, until both sides are golden and caramelized (about 3-4 minutes). Put to one side.
  • Place 6 mint leaves in each glass (this recipe is for two glasses). Add the lime juice and lime slices to the glasses.
  • Pour in the reduced pineapple-ginger juice and muddle everything together with a spoon.
  • Fill the glasses up two-thirds of the way with crushed ice, then pour over the spiced rum. Top with the soda water (club soda) and mix again. Add more ice to fill up to the top if necessary.
  • Garnish the glasses with a small sprig of mint and a slice of caramelized pineapple.

Nutrition Facts : Calories 328 kcal, Carbohydrate 41 g, Protein 1 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 15 mg, Sodium 71 mg, Fiber 2 g, Sugar 32 g, ServingSize 1 serving

PINEAPPLE MOJITO



Pineapple Mojito image

I love pineapple and I love mojito. So combining the two was a winner. When fresh pineapples are available, I like to add a tablespoon of chopped pieces to my mojito and muddle them with the mint leaves.

Provided by Yoly

Categories     Drinks Recipes     Cocktail Recipes     Rum Drinks Recipes

Time 10m

Yield 1

Number Of Ingredients 8

10 fresh mint leaves, divided
1 tablespoon white sugar
1 tablespoon chopped fresh pineapple
ice
6 fluid ounces pineapple juice
2 fluid ounces rum
1 splash club soda
1 wedge fresh pineapple

Steps:

  • Muddle mint leaves, sugar, and pineapple in a highball glass.
  • Fill glass with ice cubes. Pour in pineapple juice and rum. Top with a splash of club soda. Garnish with pineapple wedge and remaining mint leaves.

Nutrition Facts : Calories 309.7 calories, Carbohydrate 45.4 g, Fat 0.3 g, Fiber 1.3 g, Protein 1 g, Sodium 5.7 mg, Sugar 37.8 g

PINEAPPLE MOJITOS



Pineapple Mojitos image

Provided by Ingrid Hoffmann

Categories     beverage

Time 5m

Yield 4 servings

Number Of Ingredients 8

12 fresh mint leaves
2 teaspoons sugar
1 lime, quartered
Ice cubes
4 tablespoons pineapple juice concentrate
1/2 cup white rum
1/2 cup club soda
Sugar cane sticks, for serving, optional

Steps:

  • Divide the mint, sugar, and lime wedges among 4 old-fashioned glasses. Using a pestle (from a mortar and pestle) or the end of a wooden spoon, mash the mint, sugar, and lime together. Add some ice and top off with some pineapple juice concentrate, white rum, and club soda. Swirl with a sugar cane stick and serve.

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