A Pineapple Mojito is a mixed drink ideal for summertime.

  1. Make pineapple-infused rum by peeling and cutting up a ripe pineapple. Place pineapple chunks in a glass pitcher, bowl or jar. Add one 750 ml bottle of Bacardi Limon (for a refreshing flavor) or Captain Morgan spiced rum (for a richer flavor). Refrigerate for a couple of days.
  2. In a tall tumbler or high ball glass (12 oz size), pour 1 1/2 oz or infused rum and a dash of Angostura bitters; add half a lime, quartered, and 4 fresh mint leaves.
  3. Muddle (press to crush the mint) with a wooden spoon, bar muddler or pestle.
  4. Add 1 1/2 oz of simple syrup. Fill glass with ice.
  5. Top with soda and garnish with fresh mint leaves and a sugarcane spear or a pineapple wedge.

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