Grilled Pineapple Mojito

An order of tacos al pastor in Mexico inspired Johnny Swet, the co-owner and bartender of JIMMY at The James in New York City, to create a drink topped with charred pieces of the juicy tropical fruit. “Not only does grilled pineapple add a great visual element to a drink, but it also adds a more complex sweetness and acidic component,” he says. “Because of the caramelization that occurs as a result of grilling, the pineapple pairs well with barrel-aged rums.” For even more flavor, muddle the pineapple with the limes, agave and mint.

  • 1/2 oz Fresh lime juice
  • 3/4 oz Agave nectar
  • 1 sprig Mint
  • 2 oz Pineapple juice
  • 2 oz Brugal Especial extra dry rum
  • 1/4 cup Grilled pineapple chunks*
  • Garnish: Mint leaves
  1. Muddle the lime juice, agave nectar and mint sprig in a Collins glass.

  2. Add the pineapple juice and stir to combine.

  3. Add crushed ice and top with the rum and grilled pineapple chunks.

  4. Garnish with mint leaves.

  5. *Grilled pineapple chunks: Remove the skin and top from a ripe pineapple and cut into 1/3-inch slices. Grill until caramelized. Cut into chunks.


Watch the video: Pineapple Mojitos! (October 2021).