4 ratings

Pineapple Mojito Recipe


This take on the classic Mojito, featuring Brugal rum, was created by Martin Sadlemire at the Wequassett Resort in Chatham, Mass.


  • 2 slices of pineapple
  • 4-5 lime wedges
  • 6-8 fresh mint leaves, plus a sprig for garnish
  • Ice
  • 3 ounces Brugal Añejo rum
  • 1 ounce triple sec
  • 1 ounce pineapple juice


In a shaker, muddle the pineapple slices, lime wedges, and mint leaves. Fill the shaker with ice, rum, triple sec, and pineapple juice and shake vigorously. 

Strain into a highball glass with fresh ice and garnish with a mint sprig.