Pineapple Mojito
Fresh pineapple and mint are muddled with lime, chilled grape juice and sparkling water for a bright mocktail that tastes like summer remembered where it left its shoes.
What It Is
Fresh pineapple and mint are muddled with lime, chilled grape juice and sparkling water for a bright mocktail that tastes like summer remembered where it left its shoes.
Origin
The mojito is Cuban in origin; this pineapple version is a non-alcoholic fruit-forward spin.
Fun Fact
Muddling mint too aggressively can make it taste bitter. Bruise it enough to release aroma, not enough to interrogate it.
Ingredients
- 4–5 pieces pineapple
- 4–5 fresh mint leaves
- 1 tbsp lime juice
- ½ cup chilled grape juice
- ½ cup sparkling water
- 1 tsp agave
- Ice cubes, to serve
Steps
- Muddle the pineapple until juicy and broken down.
- Add mint and muddle only briefly to bruise the leaves.
- Add lime juice, grape juice, sparkling water and ice. Sweeten to taste and garnish with lime.
Notes
Taste before the final adjustment. A recipe should guide dinner, not bully it. If it needs a little more acid, sweetness, salt or heat, make the change in small steps instead of launching the whole spice rack into orbit.
Substitutions
Use equivalent ingredients where needed for allergies or availability, but keep the main sweet/sour/salty/spicy balance intact. This is cooking, not a hostage negotiation.
Storage
Keep covered and chilled. Fresh-fruit or dairy drinks are best used within 1–2 days; fizzy drinks are happiest served the same day before the bubbles file for retirement.
Freezing
Freeze still fruit bases or concentrates if useful, but add carbonation after thawing. Dairy-heavy drinks are better made fresh.