Based on a cocktail from Johnny Swet, the co-owner and bartender of JIMMY at ModernHaus in New York City. He was inspired to top the drink with charred pieces of pineapple, after eating tacos al pastor in Mexico.
Grilled Pineapple Mojito
6 Mint leaves (more for garnish)
3/4 oz. Agave nectar
3/4 oz. Lime juice
1-1/2 oz. Pineapple juice
2-1/2 oz. White Rum
Spash of Club Soda
Grilled Pineapple Mojito
Ingredients...
Method...
In a shaker tin, muddle the mint leaves and agave, then add the juices and rum. Add ice, shake until chilled, then strain into a tall glass with crushed ice. Add a splash of club soda, more ice, and gently stir. Garnish with grilled pine-apple* and fresh mint.
Grilled Pineapple Mojito Cocktail
* Cut fresh pineapple into 1/3-inch slices, grill until caramelized, and cut into small pieces.
Notes...
If you try this cocktail, please click the link and let me know if you enjoyed it, or if you would do anything differently.
Remember, there is no single right way to make a cocktail. Feel free to experiment and adjust my recipes to your own taste and liking. The key is to have fun while doing it. Cheers!
Feedback...
Hi, I'm Scott Gardner, your mindful mixologist. While I am not a professional bartender, I have made well over two hundred different and unique cocktails, and invented over fifteen original drinks, including my famous European Vacation, Muzetta's Waltz, and The Cherry Bella, all of which can be found in my book, Lock it, Flip it, Kick it & Shake!
Besides shaking, stirring, and sipping, I also enjoy golfing, reading, and writing. My wife and I both love animals and we have recently gotten into birding, which is a fun and rewarding hobby. And our favorite birds... The Philadelphia Eagles, of course! Go Birds!
