Pineapple Mojito No. 2

Glass:

Photographed in an Urban Bar 1910 Highball

Ingredients:

[edit]

14 fresh	Mint leaves
1 2⁄3 fl oz	Light gold rum (1-3 year old molasses column)
3⁄4 fl oz	Pineapple juice chilled
1⁄2 fl oz	Giffard Caribbean Pineapple liqueur
1⁄2 fl oz	Lime juice (freshly squeezed)
1⁄2 fl oz	Thomas Henry Soda Water chilled

Prepare:

1. Select and pre-chill a COLLINS GLASS.
2. Prepare garnish of pineapple wedge and mint sprigs bouquet.

How to make:

3. ADD first 4 ingredients to chilled glass and two-thirds fill with crushed ice.
4. CHURN and the fill glass with more crushed ice.
5. TOP with soda.

Garnish:

6. Garnish with mint sprigs bouquet and pineapple wedge on rim.
7. Serve with a straw.

Strength & taste guide:

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Alcohol content:

We don't have enough information to calculate the alc./vol., but based on known ingredients, this recipe contains at least:

• 18.1 grams of pure alcohol

• More Frappé cocktails
• More Long drinks & highballs cocktails

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.