No matter where you are in the world, eating or drinking fresh pineapple evokes warmer climates and sunnier skies. This Grilled Pineapple Mojito is especially adept at helping you experience a tropical getaway, even if that getaway is only taking place inside your home.
The cocktail comes from Johnny Swet, the co-owner and bartender of JIMMY at The James in New York City. He was inspired to create the drink, which is topped with charred pieces of the juicy fruit, after eating tacos al pastor in Mexico.
“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.”
He chooses a Dominican rum that has been aged and filtered. So, while it appears clear, it’s loaded with fruit flavors alongside coffee, cocoa, butter and vanilla. For even more flavor, Swet muddles mint with the lime juice and agave before shaking everything together.
Once in the glass, the drink is topped with the grilled pineapple, which gives off sweet, roasted aromatics while also providing you with a tasty snack.
- 3/4 ounce agave nectar
- 1/2 ounce lime juice, freshly squeezed
- 1 mint sprig
- 2 ounces pineapple juice
- 2 ounces Brugal Especial extra dry rum
- 1/4 cup grilled pineapple chunks*
- Garnish: mint leaves
Gently muddle the agave nectar, lime juice and mint sprig in a Collins glass.
Add the pineapple juice and stir to combine.
Add crushed ice and top with the rum and grilled pineapple chunks.
Garnish with mint leaves.
*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.