Forktionary

Pineapple Ginger Mojito Recipe

Escape to a Philadelphia cocktail lounge with this exquisite Pineapple Ginger Mojito, a recipe from the legendary Tony Abou-Ganim of the G Lounge! This isn't your average mojito – it's a flavor explosion crafted with a 4-day pineapple and rum infusion for unparalleled depth. Using 10 Cane rum and a sweet gold pineapple (core completely removed!), this recipe is a summer sensation. While prep takes time (not including the 4-day infusion), the result is totally addictive. Get ready for the most refreshing and sophisticated mojito you've ever tasted!

Prep Time 80 mins
Cook Time 80 mins
Calories 4254 kcal
Protein 13g
Rating 5.0 (3 Reviews)
Pineapple Ginger Mojito

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Pineapple Ginger Mojito

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Pineapple Ginger Mojito? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Pineapple Ginger Mojito

  1. **Infuse the Rum:** Peel, core, and slice one (1) ripe, sweet gold pineapple into 1-inch thick slices. Pack tightly into a 1-liter glass jar with a lid.
  2. Pour 750 ml of 10 Cane rum over the pineapple slices, ensuring they are fully submerged.
  3. Seal the jar and store in a cool, dark place for four to five days. Taste the rum periodically to check its flavor development.
  4. Once the rum reaches your desired pineapple flavor, strain it through a fine-mesh sieve into a clean bottle. Refrigerate for up to two weeks.
  5. **Make the Ginger Syrup:** Peel and roughly chop 1 cup (200g) fresh ginger. Add to a medium saucepan along with 1 cup (200ml) of water and 1 cup (200g) granulated sugar.
  6. Bring to a boil over medium-high heat, stirring until the sugar is completely dissolved.
  7. Reduce heat to low, and simmer for 1 hour, stirring occasionally.
  8. Remove from heat and let cool to room temperature. Strain through a fine-mesh sieve into a clean bottle or jar. Refrigerate for up to one month.
  9. **Assemble the Mojito:** In a 14-oz glass, gently muddle 10-12 fresh spearmint leaves, the juice of 1 lime (about 2 tablespoons), and 2 tablespoons of the ginger syrup. Be gentle to release the spearmint oils without tearing the leaves.
  10. Fill the glass with crushed ice.
  11. Add 2 ounces (60ml) of the pineapple-infused rum.
  12. Stir gently to combine and coat the ice.
  13. Add more crushed ice to fill the glass about ¾ full. Stir again.
  14. Top with 3-4 ounces (90-120ml) of club soda or sparkling water and gently stir one last time.
  15. Garnish with a sprig of fresh mint and a pineapple spear. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

2 g

Sugar

1962g

Fat

1g

Carbs

179g

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Preparation For 1 Or 2 Beverages Easy Cocktails Number Of Servings 3 Steps Or Less 4 Hours Or Less