BYMARK'S PINEAPPLE MOJITO

Bymark's signature drink from head bartender Matt Bryan is a winner. To make sugar syrup (which dissolves in cocktails more easily that granulated sugar) bring one cup sugar and one cup water to the boil and cook about 5 minutes. Cool. Refrigerate up to one month.

Bymark's signature drink from head bartender Matt Bryan is a winner. To make sugar syrup (which dissolves in cocktails more easily that granulated sugar) bring one cup sugar and one cup water to the boil and cook about 5 minutes. Cool. Refrigerate up to one month.

Makes one drink

Ingredients

  • 1/4 cup diced fresh pineapple
  • 1 lime, diced
  • 6 fresh mint leaves
  • 1/2 oz sugar syrup (1 tbsp) or sugar
  • ice
  • 2 oz spiced rum (1/4 cup), eg. Captain Morgan
  • dash Triple Sec
  • 1/2 oz fresh lime juice (1 tbsp)
  • soda water

Method

    1. Place pineapple, lime pieces, mint and sugar syrup in the bottom of a cocktail shaker. Muddle mixture about 5 times. (If you do not have a muddler, use an upside down handle of a cleaver or fat wooden spoon). Add enough ice to fill about 3/4 of the shaker. Add rum, Triple Sec and lime juice. Cover and shake until cold.

    2. Pour mixture into a 14 oz glass (do not strain) with a little fresh ice. Add as much soda water as desired.

BYMARK'S PINEAPPLE MOJITO

Find more of Bonnie's delicious recipes in her cookbooks: