43 pineapple mojito

glass of 43 pineapple mojito garnished with mint, lime and pineapple slice

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5 from 1 vote

This twist on the classic has bright fruit and tropical flavors. Easy to make, it a delcious summer sipper.

Prep Time5

Total Time5

Course: Drinks

Cuisine: American

Servings:

Calories: 213kcal

Author: Caroline's Cooking

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Ingredients

1 oz lime juice 30ml (approx ½ lime)
1 tablespoon coconut sugar simple syrup (see notes)
8 mint leaves or slightly more if small leaves
1 ½ oz white rum 45ml
½ oz licor 43 15ml
2 oz pineapple juice 60ml
1 oz soda water 30ml, approx

Instructions

Place the lime juice, coconut sugar syrup and mint leaves in a Collins glass (tall glass) and muddle together to gently release the flavor and smell from the mint (use a muddler if you have one but you can also use eg the end of a wooden spoon).
Add the rum, licor 43 and pineapple to the glass, along with a few pieces of ice (either chunks or crushed - only enough so about ⅔ - ¾ full) and gently mix all together to combine and chill.
Add a little more ice, as needed, and top the glass with soda water. Garnish with a slice of lime, pineapple wedge and a sprig of mint (slap it in the palm of your hand to release the aromas first).

Notes

To make coconut sugar simple syrup, mix together equal parts by volume coconut sugar and water, warm enough so that the sugar dissolves then leave to cool. Store in a jar or bottle in the fridge for use as needed (it will keep a week or so). You can make small or larger quantities as suits. I sometimes simply mix 1tbsp sugar and 1tbsp coconut sugar in a microwavable bowl, warm for around 10 - 15 seconds then stir. If it doesn't dissolve, warm slightly longer. This gives enough for 1 drink plus a little extra.

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