Pineapple Lemon Mojito

Lemon, Pineapple, Mint, and Rum..... Yes!!

This tropical mojito is perfect for outdoor deck sitting - refreshing, not too boozy, and a lot of tart and sweet. The east coast has had so much rain early this summer that we take advantage of any opportunity to catch a few rays. Duffy and I sit on the deck with a drink for me and a doggie bag filled with ice cubes for him. The cool breeze, umbrella shade, and view of the Washington Monument is pretty great - the only thing better would be sitting by the water -  for now, we will sit back, have a drink, and enjoy the city view.

To Make Lemon Syrup (makes enough for two drinks)

• 4 tablespoons lemon juice
• 2 tablespoons cane sugar
• 1 teaspoon lemon zest
• Lemon wedge 

To Make Lemon Sugar Rim

• 1 tablespoon cane sugar
• 1/2 teaspoon lemon zest

To Make Pineapple Lemon Mojito (makes one drink)

• 3 ounces pineapple juice
• 1 ounce Cruzan dark rum
• 1 ounce Lemon Syrup (recipe above)
• 1 ounce lemon juice
• 5 mint leaves torn
• 1 ounce Perrier (this is the sparkling water I usually have on hand)

To Garnish (per drink) - optional

• 4 small slices pineapple (thin triangle wedges)
• 4-5 thin slices of lemon
• 1-2 pineapple leaves
• 2-3 torn mint leaves
• 1 sprig of mint, and optional few torn mint leaves

Lemon Sugar Rim - Combine lemon zest and sugar in a small shallow dish.  Squeeze the lemon wedge and rub around the rim of the glass to wet the rim so the lemon sugar will stick. Dip the wet glass rim into the lemon sugar until the rim is coated. 

Pineapple Lemon Mojito -  In a cocktail shaker, add the mint leaves and muddle for a moment to extract the mint oils - then add pineapple juice, rum, lemon syrup, and lemon juice, and a few cubes of ice - shake to combine.  Strain into an ice filled tall glass and add additional optional garnish - pineapple and lemon slices, pineapple leaves, torn mint leaves, and a fresh spring of mint.