This pineapple mojito stars pineapple sage instead of mint, and it’s freaking delicious.
If you’re a purist, this pineapple mojito might seem like crazytalk. When I told my husband I wanted to make a mojito without mint, he called me a blasphemer. He must have missed my cilantro mojito, tangerine-basil mojito, and lychee mojito recipes.
In my estimation, if it’s got rum, fruit, and herbs, it’s mojito enough for me.
Instead of mint, I used pineapple sage from my garden in this cocktail. If you’re not familiar with pineapple sage, It tastes just like it sounds – as if pineapple and sage had a delicious, delicious baby. If you can’t find pineapple sage, you can use regular sage in this recipe.
Does all that talk about eating babies make you thirsty? Let’s make a mojito, y’all!
Sage and Pineapple Mojito
- 3 tablespoons fresh pineapple sage (or regular sage), chopped
- 2 ounces light rum
- about 1/4 cup canned pineapple chunks, drained (You can save that juice for something else, or add a bit to your mojito if you like a sweeter finished product.)
- lots of ice
- soda water
- more pineapple, for garnish
- Crush up the sage, rum, and 1/4 cup of pineapple in the bottom of a nice, tall glass. Fill the glass with ice, top off with soda water. Add a splash of pineapple juice, if you like. Drop a few extra pieces of pineapple in. Serve immediately.