Mojito de Piña
A mojito with pineapple and basil instead of mint alone. Sweeter, and better.
5ozRocks / Old-Fashioned holds 5 oz of liquidShort glass built over ice. Half its volume is ice, so liquid stays low.Build
| Pineapple-Infused Rum | 1½ oz45 ml1 oz30 ml2 oz60 ml2 ½ oz75 ml3 oz90 ml |
| fresh lime juice | 1 oz30 ml⅝ oz20 ml1 ⅜ oz40 ml1 ⅝ oz50 ml2 oz60 ml |
| pineapple puree | 1 oz30 ml⅝ oz20 ml1 ⅜ oz40 ml1 ⅝ oz50 ml2 oz60 ml |
| fresh basil leaves, torn in half | 5 |
| caster (superfine) sugar | 1½ tablespoons25 ml |
| ice water | 1 oz30 ml⅝ oz20 ml1 ⅜ oz40 ml1 ⅝ oz50 ml2 oz60 ml |
Rescaled to your 1 oz30 ml pour. Written around 1½ oz45 ml.
Already built on your 1 ½ oz45 ml pour.
Rescaled to your 2 oz60 ml pour. Written around 1½ oz45 ml.
Rescaled to your 2 ½ oz75 ml pour. Written around 1½ oz45 ml.
Rescaled to your 3 oz90 ml pour. Written around 1½ oz45 ml.
Tools
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Preparations
Pineapple-Infused Rum1 weekproject
Steep ten and a half ounces of chopped pineapple in a bottle of rum for a week, then strain. It keeps at room temperature.
Method
- Add everything to a shaker, fill it two-thirds with ice, and shake hard until cold.
- Pour the contents of the shaker into the rocks glass.
Related drinks
- Mojitothe one this riffs on
- Chartreuse Mojito
Mixology by Whiphttps://mixologybywhip.com/recipes/mojito-de-pina
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