I leave today’s blog to my wonderful husband Eric, my in-house cocktail aficionado.
Fresh pineapple is one of the best of the tropical fruit-well worth the effort to skin and core, light years better than the canned kind (unless we are talking about a pineapple upside down cake, in which case the opposite is true). As good as the fruit is on its own, it is fantastic in drinks. While pineapple is very sweet when properly ripened, there is plenty of acidity to balance the sugar and create the perfect foil for rum. The Mojito, that perfect combination of rum, mint and lime, is an excellent vehicle for pineapple and lighter, somehow, than traditional rum and pineapple tropical drinks that live in Tiki-land, especially if you add a splash of club soda just before serving.
3 oz light rum
1 oz triple sec
1 oz pineapple juice
2 slices pineapple
4-5 lime wedges
6-8 mint leaves
Mint sprig for garnish
Muddle the pineapple, lime, and mint in the bottom of a cocktail shaker. (To muddle is to combine ingredients, usually in the bottom of a mixing glass, by pressing them with a muddler before adding the majority of the liquid ingredients.)
Fill the shaker with ice and add the other ingredients. Shake well and strain into a highball glass filled with fresh ice. Garnish with a sprig of mint.