Pineapple Mojito Gelatin Shot Recipes

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.

PINEAPPLE MOJITO

Steps:

• In a cocktail shaker, muddle the mint leaves. Add the rum, lime juice, pineapple juice, and simple syrup and fill the cocktail shaker with ice. Shake until cold.
• Place ice into a glass, and strain in the liquid. Top off the glass with soda water. Garnish with additional mint leaves and pineapple wedges.
• Add 1 cup pineapple juice to this Mojito Pitcher recipe, and garnish with pineapple wedges and mint.

MOJITO JELLO SHOTS

Steps:

• Mixing instructions for Basic Mojito If not using store bought:.
• In a cocktail shaker, crush the mint to release the oil.
• Add the rum, sugar and lemon juice and shake thoroughly.
• Mix with the water, strain and mix in jello till well dissolved, pour in 2 oz shot glasses 3/4 the way up and refrigerate till set.

FROZEN PINEAPPLE MOJITO

Steps:

• Trim top of pineapple to remove leaves, but leave top in tact. Cut pineapple in half crosswise. Run a knife in a circle around inside of halves 1/2" away from the skin. Cut across core of pineapple twice, creating 4 pieces and loosening the fruit. Using a big spoon or ice cream scoop, scoop out inside of each pineapple half. Place pineapple "cups" in freezer.
• Discard core and finely chop pineapple (you should have about 4 cups). Place in a single layer on a parchment-lined sheet tray and freeze at least 1 hour.
• Blend frozen pineapple, rum, lime juice, 1/3 cup mint, and 2 cups ice in a blender until smooth. Taste and add sugar, if needed.
• Fill pineapple "cups" with mojito mixture, reserving extra for refills. Garnish with mint sprigs and tiki drink decoration, if using. Reserve remaining mojito mixture in freezer for second serving or serve in alternate glasses.
• Do Ahead
• Pineapple "cups" can be hollowed out 3 days ahead; keep frozen. Pineapple chunks can be frozen up to 3 months ahead.

PINEAPPLE-RUM JELLO SHOTS

Steps:

• Add boiling water to jug or bowl with pouring lip. I would recommend pouring some extra boiling water in first to warm up the jug.
• Add jello and stir well for at least 2 minutes.
• Add cold water and then rum.
• Pour into shot glasses but be careful not to overfill as it is hard to eat them if they are much more than a mouthful.
• Refrigerate for at least two hours.
• If you use small glasses rather than plastic or paper cups, serve with toothpicks so that it is easier to pull out the jello.
• Feel free to use any rum you like, even cheaper brands. Good luck.

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.