move over mimosa


I grew up on a farm where dinner was eaten at noon and supper in the evening. It made sense that you’d want the big meal in the middle of the day when the workload was the heaviest and something lighter at night when it was hot and there was still irrigation pipe to be moved. This time table carried over to holidays too where the likes of Thanksgiving and Christmas were always eaten at 1 pm sharp. The timing might have relaxed a little since I’ve taken over cooking but our special occasions are still early afternoon events.

Because of that our before-dinner cocktail often defaults to a mimosa or some other concoction with champagne. But for Mother’s Day it was going to be unseasonably hot this year and we were looking for something a little different. Fruity. Refreshing. Not too boozy (not trying to get mom sloshed after all). While doubling back in my Bon Appetit for inspiration as to what their Mother’s Day menu suggestions might be, I ran across this recipe. Given that my husband had recently come home with a half gallon of rum claiming, “It’s almost mojito season!” I knew I was on the right track.

Pineapple Mint Mojito

Pineapple-Mint Mojito
Recipe from Bon Appetit
Serves 8

3/4 cup sugar
1 cup (packed) fresh mint leaves
1/2 pineapple, peeled, cored, cut into 1˝ pieces (about 3 cups), divided
4 limes, each cut into 8 wedges, divided
1/2 cup (packed) fresh mint leaves
2 cups light rum
Club soda (for serving)

Bring sugar and 1 cup water to a boil in a small saucepan, stirring to disolve sugar. Remove from heat, add mint, and let cool completely.

Meanwhile, place half of the pineapple (1 1/2 cups) in a blender and purée until smooth.

Strain mint syrup through a fine-mesh sieve into pineapple purée and pulse to combine. Transfer to a jar, cover, and chill.

For each cocktail, muddle 2 pieces of pineapple, 3 lime wedges, and 1 tablespoon mint leaves in a cocktail shaker until lightly crushed.

Add 2 ounces rum and 2 ounces pineapple-mint purée to cocktail shaker, fill with ice, cover, and shake until outside of shaker is frosty, about 30 seconds.

Pour drink into a highball glass (do not strain) and top off with club soda. Garnish with a lime wedge and serve with a straw.

DO AHEAD: Pineapple-mint purée can be made 3 days ahead. Keep chilled.

The pineapple-mint mojitos were a hit – especially among the ladies and that’s what was important naturally given that it was Mother’s Day. And now I am already thinking about what other fruit combination might make a tasty mojito. So move over mimosa – there’s a new brunch drink in town!

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About bistroonesix

I have an interest in all things food and am lucky enough to be surrounded by people that share this same passion. There’s never a shortage of inspiration or partners in collaboration. Some of my happiest memories involve big tables covered with food, plenty of wine, and extra chairs pulled up to accommodate all the friends and family. If I can help facilitate these kinds of evenings, well then I’d say this is a great hobby to have. I live in Boise, Idaho with my husband and 2 adorable cats.

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