Pineapple Puree Base Ingredients:
Yields 1 Quart
1 Pineapple
2 Tbl. Granulated Sugar
Pineapple Puree Base Procedure:
-Peel the pineapple and dice into chunks, excluding the tough inner core.
-In a hot sauté pan, caramelize the pineapple on all sides, and then place in a blender with the sugar.
-Puree until smooth, then cool, store, and use as a base for Mojito.
Mojito Ingredients:
Yields One Serving
1.25 oz. Cuba Libre White Rum
2 tsp. Pineapple Puree
2.5 oz Guarapo (Fresh sugar cane juice – substitute simple syrup)
1.25 oz. Fresh Lime Juice
6 each Hierba Buena (Herb similar to mint – substitute mint)
1 splash Lemon-lime soda
Garnish Pineapple wedge
Mojito Procedure:
-In a mixing tin using a jigger, add Cuba Libre White Rum, guarapo and lime juice.
-Tear hierba Buena and add to mixing tin
-Add pineapple puree
-Fill the tin with ice and shake 6 times
-Pour into glass and top with splash of lemon-lime soda.
-Garnish with pineapple wedge
Recipe Type: AuthenticYields 1 Quart
1 Pineapple
2 Tbl. Granulated Sugar
Pineapple Puree Base Procedure:
-Peel the pineapple and dice into chunks, excluding the tough inner core.
-In a hot sauté pan, caramelize the pineapple on all sides, and then place in a blender with the sugar.
-Puree until smooth, then cool, store, and use as a base for Mojito.
Mojito Ingredients:
Yields One Serving
1.25 oz. Cuba Libre White Rum
2 tsp. Pineapple Puree
2.5 oz Guarapo (Fresh sugar cane juice – substitute simple syrup)
1.25 oz. Fresh Lime Juice
6 each Hierba Buena (Herb similar to mint – substitute mint)
1 splash Lemon-lime soda
Garnish Pineapple wedge
Mojito Procedure:
-In a mixing tin using a jigger, add Cuba Libre White Rum, guarapo and lime juice.
-Tear hierba Buena and add to mixing tin
-Add pineapple puree
-Fill the tin with ice and shake 6 times
-Pour into glass and top with splash of lemon-lime soda.
-Garnish with pineapple wedge
Recipe Author: Chef Guillermo Pernot
Restaurant: Cuba Libre Restaurant & Rum Bar, Atlantic City, NJ, USA
Source: http://cubalibrerestaurant.com/pdfs/pineapplemojito.pdf