Pineapple Mojito No. 2
Ingredients
- 14 fresh Mint leaves
- 1 2⁄3 oz Bacardi Carta Blanca Superior White Rum
- 3⁄4 oz Pineapple juice chilled
- 1⁄2 oz Giffard Caribbean Pineapple liqueur
- 1⁄2 oz Lime juice
- 1⁄2 oz Thomas Henry Soda Water chilled
Method
Glass:
Photographed in an Urban Bar 1910 Highball
Prepare:
- Select and pre-chill a COLLINS GLASS.
- Prepare garnish of pineapple wedge and mint sprigs bouquet.
Method:
- ADD first 4 ingredients to chilled glass and two-thirds fill with crushed ice.
- CHURN and the fill glass with more crushed ice.
- TOP with soda.
Garnish:
- Garnish with mint sprigs bouquet and pineapple wedge on rim.
- Serve with a straw.
Review:
Rum is classically mixed with lime, pineapple, and mint, and here this classic combo is presented in a long, cooling, fruity-but-dry Mojito.
