Pineapple Mojito Recipe

I have a Pineapple Mojito secret that explains why this version is the one I keep making.

I love the Pineapple Mojito, a little rebellious twist I keep coming back to. Fresh pineapple chunks and a splash of white rum give it a cheeky wink.

It smells like summer at a bus stop or the kind of beach you only half remember, and somehow makes me want to text an old friend at midnight. Tagged Pineapple Mojito and tucked under Alcohol Drink Recipes, it still feels like a private celebration, quick, bright and a bit loud.

I always end up smiling when the first sip hits. I never planned this but it became my go to for spontaneous nights no regrets.

Ingredients

• Pineapple: juicy sweet and tangy, packs vitamin C fiber but its sugars are strong.
• Fresh mint: bright herbal smell, cools the palate, tiny vitamins, might bruise easy.
• Lime juice: zippy sourness, adds acid balance and vitamin C, wakes the flavors.
• White rum: clear spirit gives heat and boozy depth, calories but no fiber.
• Simple syrup: sweetens fast, simple carbs spike energy, use sparingly if watching sugar.
• Club soda: bubbly lift with zero calories, dilutes strength keeping drink crisp.
• Crushed ice: chills fast, waters drink as it melts, softens sweetness and texture.

Ingredient Quantities

• 2 oz white rum (60 ml)
• 1/2 cup fresh pineapple chunks (about 75 g), plus extra for garnish
• 3/4 oz fresh lime juice (about 1 lime)
• 1/2 oz simple syrup (15 ml) or 2 tsp granulated sugar if you don’t have syrup
• 8 to 10 fresh mint leaves, plus sprigs for garnish
• 2 to 3 oz club soda or soda water (60 to 90 ml) to top
• Crushed ice or ice cubes
• Pineapple wedge or lime wheel for garnish

How to Make this

1. Put 1/2 cup fresh pineapple chunks, 1/2 oz simple syrup (or 2 tsp sugar) and 8 to 10 mint leaves in a sturdy glass or cocktail shaker. If you use sugar, muddle the pineapple first so the sugar dissolves good.

2. Gently muddle the mint with the pineapple just enough to bruise the leaves and release aroma, but dont shred them into bits or it’ll get bitter.

3. Add 3/4 oz fresh lime juice and 2 oz white rum to the glass or shaker.

4. If using a shaker, add a handful of ice, cover and shake about 10 seconds until well chilled. If building in the serving glass, fill it with crushed ice or ice cubes and stir vigorously for about 10 seconds.

5. Strain the shaken mix into a tall glass filled with fresh crushed ice, or keep the built mix in the same glass. If you dont want bits of pineapple or mint, double-strain through a fine mesh.

6. Top with 2 to 3 oz club soda, gently fold once or twice to combine without flattening the bubbles.

7. Taste and add a splash more simple syrup or a pinch more sugar if you want it sweeter.

8. Garnish with an extra pineapple chunk or wedge and a sprig of mint. Slap the mint between your hands first to wake up the oils, then tuck it into the glass. Serve with a straw and enjoy.

Equipment Needed

1. Cocktail shaker or sturdy glass (a mason jar works if you dont have a shaker)
2. Muddler (or a sturdy wooden spoon to bruise mint and pineapple)
3. Jigger or measuring spoons (for rum, lime, syrup)
4. Citrus juicer or reamer (fresh lime juice tastes way better)
5. Fine mesh strainer (for double-straining if you want no bits)
6. Tall serving glass or highball glass
7. Bar spoon or long-handled spoon (to stir when building in the glass)
8. Knife and small cutting board (for pineapple chunks and garnish)
9. Ice scoop or scoop/just use your hand for crushed ice or cubes
10. Straw or cocktail pick and a small tongs or fingers for placing the mint garnish

FAQ

Pineapple Mojito Recipe Substitutions and Variations

• 2 oz white rum: use 2 oz vodka if you want a cleaner, lighter drink, or 2 oz blanco tequila for a brighter, peppery twist, or 2 oz gold rum if you like a sweeter, caramel note — keep the same measure.
• 1/2 cup fresh pineapple chunks (about 75 g): swap for 1/2 cup drained canned pineapple chunks, or 1 oz (30 ml) pineapple juice if you don’t have chunks (muddle less), or replace with 1/2 cup mango chunks for a softer, sweeter tropical vibe.
• 1/2 oz simple syrup (15 ml) or 2 tsp sugar: use 1/2 oz agave nectar, or 1/2 oz honey syrup (equal parts honey and warm water), or 1/2 oz maple syrup for a deeper taste — reduce slightly if you like it less sweet.
• 8 to 10 fresh mint leaves: swap with 8 to 10 basil leaves or a few lemon balm leaves for a different herb note, or if you have no fresh herbs use one tiny drop of mint extract (very small, it’s strong) and taste as you go.

Pro Tips

1. Muddle smart: if youre using granulated sugar, muddle the pineapple first so the sugar can dissolve into the juice, then muddle the mint just enough. Dont mash the mint into bits or youll get bitterness, but you do want the fruit to release its juice.

2. Treat the mint gently: bruise leaves with the back of a spoon or a light muddle, and slap a sprig between your palms right before garnishing to wake up the oils. Tuck the mint down into the drink instead of just sitting it on top so every sip smells fresh.

3. Control dilution with your ice: crushed ice chills and dilutes faster for a lighter, more balanced drink, big ice cubes melt slower and keep it stronger. If you shake, do it short and cold so you dont over-dilute, and chill your glass ahead if you can.

4. Keep the fizz and tweak at the end: pour soda slowly (or over the back of a spoon) and fold once so it stays bubbly. Taste before you serve and add tiny adjustments—a splash more syrup or a squeeze of lime—rather than dumping in a bunch at once.