Pineapple Mint Vodka Recipes

PINEAPPLE-MINT VODKA

Steps:

• Peel and slice 1 pineapple. Combine in a large jar with one 750-milliliter bottle vodka and 2 mint sprigs. Let sit for at least 8 hours and up to 3 days (the flavor will grow stronger the longer it sits). Strain. Muddle strained-out pineapple and mint for drinks if desired.

PINEAPPLE-INFUSED VODKA

Steps:

• Stack pineapple slices in a circle around the edges of a large glass jar, leaving the center open. Pour vodka into jar, completely covering pineapple. Seal jar and store in a cool, dark place for 10 days.
• Remove pineapple and strain vodka through a mesh strainer back into a jar; seal and refrigerate.

PINEAPPLE-MINT MOJITO

Steps:

• For pineapple-mint purée:
• Bring sugar and 1 cup water to a boil in a small saucepan, stirring to dissolve sugar. Remove from heat, add mint, and let cool completely.
• Meanwhile, place pineapple in a blender and purée until smooth.
• Strain mint syrup through a fine-mesh sieve into pineapple purée and pulse to combine. Transfer to a jar, cover, and chill.
• For assembly:
• For each cocktail, muddle 2 pieces of pineapple, 3 lime wedges, and 1 tablespoon mint leaves in a cocktail shaker until lightly crushed.
• Add 2 ounces rum and 2 ounces pineapple-mint purée to cocktail shaker, fill with ice, cover, and shake until outside of shaker is frosty, about 30 seconds.
• Pour drink into a highball glass (do not strain) and top off with club soda. Garnish with a lime wedge and serve with a straw.
• DO AHEAD: Pineapple-mint purée can be made 3 days ahead. Keep chilled.

PINEAPPLE MOJITO

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.

MINT, CUCUMBER, AND VODKA COCKTAILS

Steps:

• Cut 4 thin spears from 1 cucumber, and reserve for garnish. Peel remaining cucumbers, and quarter them lengthwise. Scrape out seeds with a spoon, and discard. Coarsely chop cucumbers, then puree in a food processor until smooth. Strain through a fine sieve, pressing on solids to extract as much liquid as possible.
• Fill a cocktail shaker with ice. Add mint, sugar, and lime juice, and shake. Add 3/4 cup cucumber juice, the vodka, and Cointreau, and shake. Strain into 4 glasses filled with ice. Garnish each cocktail with a cucumber spear.

FRESH PINEAPPLE INFUSED VODKA

Steps:

• Place pineapple wedges in a large glass container; pour in bottle of vodka. Let stand at room temperature for 24 hours. Strain vodka.