Mojitos are a great cocktail, but even more delightful during the summer months when the weather is warm and you are craving a chilled drink. These specialty cocktails are usually served in tall icy glasses and filled with seasonal fruity flavors that are muddled together with ease. Since it’s pineapple season, I thought a cocktail with this tropical fruit would hit the spot, and grilling it ahead of time, would add a slight subtle smokiness that changes the game completely.
Grilling fruit is a easy task and can be done in minutes, either on your outside grill, or indoors on a grill pan. An outside grill probably adds a bit more smokiness, but if you don’t have one, a good grill pan can achieve similar flavors. Freshly sliced pineapple rubbed in a little oil, sears in a couple of minutes, and creates a look and taste that is reminiscent of summertime.
The muddling occurs in a cocktail shaker with some fresh mint for another note of freshness, and it’s strained over two ice-filled glasses and topped with sparkling water. This drink is smooth going down, and you’ll surely wish you were on an island somewhere.
6 fresh thick-cut slices of pineapple
5 leaves fresh mint + more for garnish
1/2-1 ounce simple syrup
4 ounces white rum
1 lime cut in half
1 cup sparkling water
vegetable oil for grilling
(Makes 2 Cocktails)
- Rub pineapple with oil and heat grill to 375 degree or until hot. Place pineapple on grates and sear for 3 minutes, flip and repeat on other side. Remove and let cool.
- Fill two tall glasses with ice and set aside. Cut 4 slices of pineapple into chunks.
- In a cocktail shaker, add chunks of pineapple, mint leaves and simple syrup. Using a dowel or end of a wooden spoon, muddles mixture together to release juices and oils into each other.
- Add rum and juice of 1/2 lime and muddle for 1 minute. Strain cocktail into glasses and fill to top with sparkling water, stir gently. Place one slice of grilled pineapple into each glass.
- Top with remaining lime and mint. Cheers!