Spiced rum has been the drink of the summer for me. Wine and beer are good, but rum cocktails are so much better!
Ideal for summer barbecues, or simply to relax at the end of a hard week, this cocktail totally hits the spot.
When thebar.com asked me to create a recipe for them, I decided on something long, light and Summery. Mojitos immediately sprung to mind!
I wanted to add a bit of a twist to the classic mojito, so sticking with the spiced rum theme that I’ve been enjoying all summer was a good start. The addition of some sweet pineapple and spicy fresh ginger seemed like the perfect way to finish!
The cocktail still includes the classic mint/lime/soda combination. The only thing missing is the sugar. Since the recipe involves reducing pineapple juice down to make it more concentrated – and therefore more sweet – there’s really no need to add any more sugar in there.
I’ve got to admit, I made a couple of these, and then I went right back in the kitchen and made up a larger batch of the pineapple/ginger reduction so Chris and I could have one or two more!
Fresh pineapple juice, pineapple juice cartons, or even the juice from tinned pineapple – it all works. Give it a go, and I bet you’ll be back in the kitchen making more too.
Check out more mojito recipes here. I’ve got my eye on the Sun Soaked Spice Mojito (we’re talking peach and champagne in that one!)
- 240ml (1 cup) pineapple juice
- Large thumb-sized piece of ginger, slices (no need to peel)
- small bunch mint leaves
- Juice of half a lime
- 1 lime sliced
- crushed ice
- 100ml (3½ fl oz) spiced rum (I use Captain Morgan Original Spiced Gold Rum)
- 120ml (1/2 cup) club soda
- Caramelized Pineapple:
- 1 tbsp unsalted butter
- 2 slices fresh or tinned pineapple
- 2 tbsp light brown soft sugar
- Mint sprigs
- Place the pineapple juice and slices of ginger into a small saucepan. Bring to the boil, then simmer for 5-10 minutes until the liquid has reduced by half. Leave to cool to room temperature, then discard the ginger.
- Make the caramelized pineapple next. Heat the butter in a frying pan until starting to foam. Dust the pineapple slices in the brown sugar and place in the frying pan. Fry, turning once, until both sides are golden and caramelized (about 3-4 minutes). Put to one side.
- Place 6 mint leaves in each glass (this recipe is for two glasses). Add the lime juice and lime slices to the glasses.
- Pour in the reduced pineapple-ginger juice and muddle everything together with a spoon.
- Fill the glasses up two-thirds of the way with crushed ice, then pour over the spiced rum. Top with the club soda and mix again. Add more ice to fill up to the top if necessary.
- Garnish the glasses with a small sprig of mint and a slice of caramelized pineapple.