For the Pineapple Mojito:

3 lime wedges

2 fresh pineapple chunks

5–6 fresh mint leaves

2 oz (60 ml) light rum (omit for mocktail)

2 oz (60 ml) Pineapple Mint Puree (recipe below)

Ice cubes

2–3 oz (60–90 ml) club soda

Mint sprigs and lime wedges, for garnish

For the Pineapple Mint Puree:

¾ cup (150 g) granulated sugar

1 cup (240 ml) water

1 cup fresh mint leaves, packed

1½ cups canned or fresh pineapple chunks (drained, reserve juice if canned)

For the Non-Alcoholic Version:

2 pineapple chunks

2 lime wedges

2 mint leaves

3 oz (90 ml) Pineapple Mint Puree

4 oz (120 ml) club soda

Optional: splash of pineapple juice for sweetness

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In a small saucepan, combine sugar and water. Bring to a gentle boil over medium heat, stirring until the sugar dissolves completely (about 2 minutes).
Remove from heat and add the mint leaves. Let steep while the syrup cools to room temperature.
In a blender, add pineapple chunks and blend until smooth.
Pour the cooled mint syrup into the blender and pulse a few times to combine.
Transfer to a glass jar and refrigerate for up to 4 days.

Place lime wedges, pineapple chunks, and mint leaves in a cocktail shaker.
Lightly muddle to release the juices and oils.
Fill the shaker with ice, add rum and pineapple mint purée.
Shake vigorously for 30 seconds until frosty. (Tip: wrap the shaker with a towel to keep your hands warm.)
Pour directly into a tall glass — no need to strain.
Top with club soda, stir gently, and garnish with mint and lime.

For extra chill, freeze pineapple chunks ahead of time and use them instead of ice cubes.
You can double or triple the purée recipe and store it for later — perfect for parties!
Club soda can be replaced with sparkling water or even ginger ale for a twist.
Fresh mint is essential — don’t substitute with dried mint, as it changes the flavor.