Recipe by Mercer Kitchen in NYC

Photograph by Matt Duckor




Pineapple-Mint Purée

  • 3/4 cup sugar

  • 1 cup (packed) fresh mint leaves

  • 1/4 pineapple, peeled, cored, cut into 1-inch pieces (about 1 1/2 cups)


  • 1/4 pineapple, peeled, cored, cut into1-inch pieces (about 1 1/2 cups)

  • 4 limes, each cut into 8 wedges, divided

  • 1/2 cup (packed) fresh mint leaves

  • 2 cups light rum

  • Club soda (for serving)


Pineapple-Mint Purée

  • Bring sugar and 1 cup water to a boil in a small saucepan, stirring to disolve sugar. Remove from heat, add mint, and let cool completely.

  • Meanwhile, place pineapple in a blender and purée until smooth.

  • Strain mint syrup through a fine-mesh sieve into pineapple purée and pulse to combine. Transfer to a jar, cover, and chill.


  • For each cocktail, muddle 2 pieces of pineapple, 3 lime wedges, and 1 tablespoon mint leaves in a cocktail shaker until lightly crushed.

  • Add 2 ounces rum and 2 ounces pineapple-mint purée to cocktail shaker, fill with ice, cover, and shake until outside of shaker is frosty, about 30 seconds.

  • Pour drink into a highball glass (do not strain) and top off with club soda. Garnish with a lime wedge and serve with a straw.

  • DO AHEAD: Pineapple-mint purée can be made 3 days ahead. Keep chilled.

Rum's Revenge Pineapple-Mint Mojito

© 2016 by Secret Spirits Ltd. Rum's Revenge is a Registered Trademark 

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