Pineapple Mojito

Serve in a Collins glass...
12	fresh	Mint leaves
2	fl oz	Bacardi Carta Blanca Superior White Rum (37.5%)
¾	fl oz	Licor 43 (Cuarenta Y Tres) liqueur
2	fl oz	Fresh pressed pineapple juice
1	fl oz	Freshly squeezed lime juice

Display recipe in:

How to make:

Lightly MUDDLE mint (just to bruise) in glass. POUR other ingredients into glass and half fill with crushed ice. CHURN (stir) with barspoon. Fill glass with more crushed ice, churn and serve with straws.

Garnish:

None

Comment:

A fruity, vanilla-ed twist on the classic Mojito

About:

Discovered in 2003 at Apartment 195, London, England.

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Makes this drink 11.67 times

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