Eosinophilic Esophagitis Friendly Classic Pineapple Mojito

Total time15 min

Prep time10 min

Cook time5 min

4.9

(20)

Eosinophilic Esophagitis Friendly Classic Pineapple Mojito

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Ingredients

2 servings

For the simple syrup

½ cup granulated sugar
½ cup water

For the cocktail

16 fresh mint leaves, plus 2 sprigs for garnish
2 limes, cut into wedges
4 oz white rum
4 oz fresh pineapple juice
2 tbsp simple syrup, or to taste
4 oz soda water, chilled
2 cups ice cubes

For serving

2 pineapple wedges (optional)

Instructions

1
Combine the sugar and water in a small saucepan over medium heat, stirring until the sugar is fully dissolved, about 2–3 minutes. Remove from the heat and let cool to room temperature before using. (The syrup can be made ahead and refrigerated for up to 2 weeks.)
2
Divide the mint leaves and lime wedges evenly between two cocktail glasses (or work in two batches in a shaker). Muddle firmly until the limes release their juice and the mint is fragrant and bruised but not shredded, about 8–10 firm presses.

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