pineapple mojito wine cooler

After not posting a new recipe for over a week – I think the best way to get back into the swing of it – is with a cocktail!

Yes, and not just any cocktail, but a bright refreshing summer-time cocktail. Something you can envision yourself enjoying poolside or with your toes buried on a sandy beach.

Now that’s the way to start a new week. Happy Monday!

Pineapple Mojito Wine Cooler

1 small fresh pineapple
3 medium limes; 2 thinly sliced and the other cut into 8 wedges
25 large mint leaves plus 8 small mint sprigs for garnish
1/3 cup sugar
3/4 cup white rum
3/4 cup pineapple juice
1 bottle Pinot Grigio wine, chilled
Orangina or lemon-lime soda (Sprite or 7-Up)

Use a large sharp knife to slice the top of the pineapple, then cut off two 1/2-inch slices, and set the slices aside for garnish. Slice off the bottom of the pineapple and use the same knife to cut off the peel from the sides of the pineapple. Cut into quarters, cutting right through the core. Cut the core from each quarter and then cut two of the quarter pieces into 1-inch chunks, reserving the other two-quarter pieces for another use.

Transfer the mixture to a serving picture and add the bottle of wine. Cover and place in the refrigerator for at least 4 hours to macerate.

To serve, place 2 or 3 ice cubes in eight glasses, then pour in the wine mixture to fill the glasses 3/4 full. Top off each glass with a splash of Orangina or lemon-lime soda. Add a few of the macerated pineapple chunks to each glass.

To garnish, cut the pineapple slices you set aside for garnish into 4 wedges each. Add 1 wedge of pineapple and 1 lime wedge to the rim of each glass. Add a sprig of mint to each glass and serve.

Serves 8

By the way, did you notice that lush tropical plant at the top of the post? Any idea what that is?

I found it at Trader Joe’s and it is a Pineapple Lily. The aptly named Pineapple Lily is a perennial and is a member of the hyacinth family.

Pretty!