Pineapple Ginger Mojito Recipes

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

Ingredients

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 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

Ingredients

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

GINGER MOJITO

Ginger Mojito image

Make and share this Ginger Mojito recipe from Food.com.

Provided by Scott Acorn

Categories Beverages

Time 5m

Yield 1 serving(s)

Number Of Ingredients 6

Ingredients

3 slices fresh gingerroot (thumbnail sized)
12 fresh mint leaves
2 ounces white rum
1/2 ounce fresh lime juice
1/2 ounce sugar syrup
5 ounces ginger ale

Steps:

Muddle ginger in base of shaker.
Add mint and lightly muddle (just to bruise mint and release their essential oils).
Add the next three ingredients and shake with ice and fine-strain into a glass filled with crushed ice.
Top with ginger ale.
Garnish with a sprig of mint.

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