Yesterday I had to work. Boo. Guess what the boys did. They went swimming, played, and had lunch at Grammy’s house. Which is great for them, but left me dreaming of an afternoon by the pool with a cocktail. *sigh* So when I got home from work, I whipped an easy to make fruity mojito to make up for my lack of pool time.
This mojitio is delicious! I don’t like mine overly sweet, so I didn’t add any simple syrup But the fruit add some natural sugars that sweeten the drink just enough for me. If you like the sweetness, add 1/2 ounce simple syrup to your drink.
I also have to confess the main reason I went pineapple on this drink wasn’t because Mike brought me home a new rum to try, but that I had a gallon ziploc bag of frozen cut up pineapple. I had bought Eddie 2 pineapples (on sale) and cut them up. While he normally inhales any fruit within arms reach, he refused to eat any of the pineapple I bought. WTH? Which more or less means you should all be expecting more pineapple around here soon.
Let’s drink!
Two Years Ago: Snickerdoodle Bread
Raspberry Pineapple Mojito
Ingredients
- 1 1/2 ounces Bacardi Pineapple Fusion Rum
- 6 fresh raspberries
- 5 mint leaves
- 1/2 ounce lime juice
- 6 to 8 frozen pineapple cubes
- Soda water
- Ice
Instructions
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In a collins glass, muddle together 5 raspberries and 4 mint leaves.
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Add rum and lime juice. Stir.
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Add pineapple cubes. Fill glass with ice. Top with soda water until glass is full. Stir to mix drink.
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Garnish a raspberry wrapped in a mint leaf.
