Properly Sauced: Charred Pineapple Mojito

By Anthony Todd in Food on Apr 2, 2012 7:00PM

We've been waiting for a nice day to post this recipe, since it seems wrong to write about a mojito when the sky is cloudy. This simple twist on the classic is perfect for a summer party, since you will be able to impress your guests and be confidant that you can actually execute the drink while slightly intoxicated.

Mixer Jake Daniken has come up with some impressive new cocktails for Mercat a la Planxa, all of which are tailor-made for hot weather. Along with this mojito, we fell in love with the Melo Picante, a tequila cocktail with watermelon, but not everyone has the requisite habanero syrup just sitting around in their cabinet. Ah, to be a professional bartender.

This drink, on the other hand, can be made with tools and ingredients that everyone knows how to use. A day before you want to serve the drink, put some pineapple slices on the grill until they're lightly charred. Find a big jar and smother the pineapple in rum for at least 24 hours. Use whatever white rum you would normally use for a mojito. The jar looks great and keeps forever, so next time you have a spare 20 minutes in the kitchen, just throw it together. Then you can make this tasty cocktail whenever you want!

Charred Pineapple Mojito

1 1/2 ounces pineapple-infused rum
1/2 ounce fresh sour mix
2 lime wedges
3 sprigs of fresh mint
2 tablespoons simple syrup (or fresh sugar, if you prefer)
Soda water

Muddle the lime, mint and simple syrup in a mixing pint. Add ice, rum and sour mix. Shake and pour into a short glass. Add some of the marinated pineapple and top with club soda. Garnish with a lime or some more pineapple. And an umbrella, of course.

Try the cocktail for yourself at Mercat a la Planxa, located at 638 S. Michigan Avenue.