Pineapple, Apple, Mint, Mojito. Now try saying that five times fast. My baseball team is flying into Forth Worth, Texas today to settle down in Arlington and get ready for opening day. Setteling down also means getting ready for the Texas heat that is to come. I came up with a simple cocktail that they could make for themselves it is light and refreshing. Since one of my favorite players is from Venezuela, I used a Venezuelan rum. Pampero rum is rich in cinnamon, pepper, coconut, and vanilla spice notes. I paired it with crisp tart apples, sweet pineapple and fresh mint. Flying into Fort Worth to see my team play with a pineapple, apple, mint mojito in hand is always worth it.
- 1.5 oz Pampero Blanco Rum
- 1 oz Clear Creek Apple Brandy
- .5 oz fresh lime juice
- .75 oz pineapple syrup
- 12 mint leaves
- Club Soda
Lightly muddle mint leaves in the bottom of a shaker. Add all of other ingredients and fill with ice. Shake well. Pour into a chilled collins glass. Top with club soda. Garnish with a lime wedge, mint and pineapple.
Cut pineapple in half and remove the rind. Cut pineapple into one inch pieces. Add pineapple and one very hot cup of water into a blender and blend until it’s as smooth. Fine strain pineapple juice into a small saucepan. Add one half cup of clover honey. Let simmer just until syrup thickens enough to cover the back of a spoon. Let cool. Place in an airtight continer.