Pineapple Jalapeno Mojito Recipe

Chill glass

Place a highball glass or Collins glass in the freezer for 5–10 minutes or fill it with ice water while preparing ingredients to chill.

Prepare jalapeño and mint

Thinly slice a fresh jalapeño. If you want milder heat, remove seeds and white membrane from slices. Rinse and gently pat dry fresh mint leaves.

Measure juices, rum, and syrup so they are ready to assemble.

Muddle aromatics

In a sturdy mixing glass or shaker, add the mint leaves and jalapeño slices. Add the simple syrup and fresh lime juice. With a muddler, gently press and twist 6–8 times—just firm enough to release oils from the mint and capsaicin from the jalapeño without shredding the mint into small bits.

Add the white rum and pineapple juice to the muddled mixture. Fill the chilled serving glass with crushed ice (about 1 cup).

Strain the rum-pineapple mixture over the crushed ice in the serving glass. Use a fine strainer if you prefer fewer solids; a standard Hawthorne strainer is fine for more texture.

Top with 2 oz lemon-lime soda. Gently stir once or twice with a bar spoon to combine without flattening the soda.

Taste and adjust sweetness or heat: add 0.25–0.5 oz more simple syrup for sweeter, or a thin extra jalapeño slice if you want more spice. Stir gently to incorporate any additions.

Garnish with a pineapple wedge on the rim, a lime wheel, and a sprig of mint. Clap the mint between your palms once to release aroma before placing it on the drink.

Serve with a straw and enjoy immediately while chilled and fizzy.