Pineapple Ginger Mojitos with fresh pineapple juice, lime and spiced rum make a refreshing summer cocktail. A sweet and spicy twist on the classic mojito!
I love how beautiful this cocktail looks, and the taste is spot-on. All topped off with a wedge of caramelized pineapple.
Summer days in the back garden, sunglasses on and a glass of this fruit cocktail in hand. Bliss.
Spiced rum is usually 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.
I wanted to add a bit of a twist to the classic mojito, so going with spiced rum (instead of white rum) was a good start. The addition of some sweet pineapple and spicy fresh ginger is 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.
What do we need?
- Pineapple juice - fresh, from a carton or a tin - all work great!
- Fresh ginger, mint leaves and lime for fiery freshness
- Spiced rum - I like Kraken Spiced Rum or Captain Morgan Original Spiced Gold Rum
- Soda water/club soda
- Fresh or tinned pineapple, butter and brown sugar - for that delicious caramelized pineapple garnish
How to make a pineapple mojito
Full recipe with detailed steps in the recipe card at the end of this post.
- Simmer the pineapple juice and ginger in a small saucepan for 5-10 minutes until reduced.
- Make the caramelized pineapple - dust pineapple slices in brown sugar and fry with a little butter until caramelized.
- Muddle mint leaves lime juice and lime slices in a glass, the top with the pineapple-ginger juice. Add crushed ice, spiced rum and top with soda water.
- Garnish with mint and caramelized pineapple.
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.
Watch how to make it:
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Pineapple Ginger Mojitos with Spiced Rum
- 1 cup (8fl oz/240ml) 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
- 3 ½ fl oz (100ml) spiced rum - (I use Captain Morgan Original Spiced Gold Rum or Kraken Spiced Rum)
- 4 fl oz (120ml) soda water/club soda
- 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 soda water (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.
This post was first published in August 2016. Updated in July 2020 with extra tips and a video.
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