Pineapple Mojito Recipe

Time6m

Serves1

Bacardi Pineapple Rum, sour mix, fresh pineapple, mint, soda

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Ingredients

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1
Measure liquids
Pour 2 oz Bacardi Pineapple Rum, 0.75 oz fresh lime juice, and 0.75 oz simple syrup (or sour mix) into a sturdy highball or Collins glass.
2
Add 2 oz club soda to the glass and set aside for final stir (do not fully mix yet to preserve carbonation).

3
Muddle pineapple and mint
In a cocktail shaker or separate mixing glass, add 1 oz fresh pineapple (cut into small chunks) and 8 fresh mint leaves. Gently muddle 6–8 times — press to release pineapple juice and mint oils but avoid shredding the mint into tiny bits to prevent bitterness.
4
Add the muddled pineapple and mint mixture into the glass with the measured liquids.

5
Assemble and finish
Fill the glass with crushed ice (about 1 cup), leaving room at the top for garnish. Give the drink 4–6 gentle stirs to combine the muddled fruit/mint with rum and lime, integrating the soda without flattening it.
6
Garnish with a pineapple wedge and a fresh mint sprig. Optionally slap the mint sprig between your palms once and tuck it into the top of the drink to release aroma.
7
Serve immediately with a straw.