A Mojito is a classic Cuban beverage made with white rum, sugar (traditionally sugar cane juice), lime juice, sparkling water and mint. It's a tall, lightly alcoholic drink perfect for warm climates and hot summer nights.

Though a Mojito is typically made with white rum, I happened to have a gift of a bottle of Diplomático Reserva Exclusiva Rum sent to me from Venezuelan distillers Destilerías Unidas S.A. This rum had a dark, caramelized, almost whiskey-like oakiness that called out to me for a tart but sweet, flirty fruit partner to soften up and round out the Mojito's bite of lime. There on my counter was a ripe pineapple just waiting to be introduced to that rum. Add a bit of smoky heat to that pineapple to accentuate the brown sugar of the rich rum and cocktail magic was bound to happen.

So that's just what I did, I grilled up some pineapple to muddle in the drink, used the juice from some of the fresh pineapple and reduced it to a simple syrup (in place of the sugar) and garnished with a grilled pineapple wedge. It was all about that fresh grilled pineapple and that beautiful rum being kissed by mint and having a sparkling relationship in my glass!

Grilled Pineapple

2 Oz. Rum Diplomático Reserva Exclusiva
1 C. Grilled Fresh Pineapple, Cubed
3 Tsp. Pineapple Simple Syrup*
1 Lime, Sliced and Quartered
15 - 18 Micro Mint Leaves
Club Soda
Crushed Ice

Micro Mint Sprig
Grilled Pineapple Wedge
Lime Twist Spiral

TOOLS: Saucepan, Grill, Channel Knife, Pint or mixing glass, Muddler, Hawthorn strainer, Highball glass

Make your Pineapple Simple Syrup. (Recipe below.)
Grill slices from your fresh pineapple and also some wedges for the garnish. When the pineapple is cooled, cube up the slices for your drink.
Add the grilled pineapple cubes and pineapple simple syrup to your mixing glass and muddle well to release the juices of the pineapple cubes.
Create a spiral from a lime with a channel knife and set aside.
In your Highball glass add the mint and lime juice and gently muddle to release the mint oils.
Strain in the pineapple juice from the mixing glass, add the rum and stir.
Fill this glass with crushed ice.
Top with the soda and garnish.


1 C. Brown Sugar
(Or 1 C. White Sugar and 4 Tablespoons of Dark Molasses)
1 C. Fresh Pineapple Juice

Bring the sugar and pineapple juice to a boil in a medium saucepan, stirring just until sugar dissolves. Reduce volume by half. Remove from heat and allow to cool. Transfer to a clean jar. You can refrigerate unused portions for up to 3 months.
Salud, and don't forget to splash a bit of your Mojito on the floor for the saints!

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