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by / Wednesday, May 6, 2015

Sparkling Pineapple Mojitos

Sparkling Pineapple Mojitos
Please tell me I'm not the only one who thinks that brunch and cocktails go hand-in-hand. I usually wind up with a full plate in one hand, a sweaty glass in the other, and all eyes peeled for a good place to lay out my bounty. I don't mind (at all) the usual brunch drink offerings. I'm all in for a Bloody Mary, several Mimosas, or a Bellini bar. But it's kind of fun to switch things up every now and again.

Last week, I shared a lovely Mother's Day brunch cocktail option that spoke to me of spring. Today I'm thinking warm and sunny with a pitcher of sparkling, grapefruit and mint-infused pitcher of mojitos! Why yes, I am in need of a vacation, thank you very much. I think I've earned a week of brunch on the beach. At least a day.

Sparkling Pineapple Mojitos
This cocktail would pair beautifully with some smoked fish, fresh tropical fruit, and (as always), a croissant.

I'd love to know what your favorite brunch cocktails are. Feel free to leave links in the comment section below. I'm always looking for options!

Sparkling Pineapple Mojitos
This pineapple-infused mojito offers a double dose of the tropics, with a little extra sparkle from the addition of some bubbly.
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Sparkling Pineapple Mojitos
by Heather Schmitt-Gonzalez
Prep Time: 10 minutes
Keywords: beverage vegan soy-free nut-free rum mint lime pineapple alcohol

Ingredients (serves 4-6)
  • big handful of mint sprigs
  • 1/2 cup chopped fresh pineapple
  • 1/2 of a large lime, cut into wedges
  • 3 tablespoons superfine sugar, such as Dixie Crystals Extra Fine
  • 1 cup Pineapple Rum, such as Captain Morgan
  • 1 bottle sparkling white wine (or club soda for a tamer version)
  • ice cubes
to garnish:
  • lime wedges
  • mint sprigs
  • pineapple wedges
Instructions
Combine mint, pineapple, lime wedges, and sugar in the bottom of a large pitcher. Muddle them together (pound with a muddler or the handle of a wooden spoon). Add the rum and stir. If serving right away, pour in the sparkling wine (or club soda). If serving later, chill the pitcher and the wine separately and add just before serving. (You can strain it if you like.)

To serve, pour into glasses over ice. Garnish with extra mint sprigs, pineapple and lime wedges. Enjoy immediately. This recipe is intended for individuals ages 21 and up. Please drink responsibly.
Sparkling Pineapple Mojitos

Welcome to the third annual #BrunchWeek hosted by Terri from Love and Confections and Shaina from Take A Bite Out Of Boca. We are so excited to have you join us this year, helping us celebrate brunch as we prepare for Mother's Day! 30 Bloggers from around the country will showcase their best brunch dishes, from cocktails to casseroles, breakfast breads, sandwiches and salads - there is something for everyone!

If you haven't done so yet, head on over to my #BrunchWeek introduction page and enter our AMAZING BrunchWeek giveaway!

Take a look at what the #BrunchWeek Bloggers are creating today:

BrunchWeek Beverages:
Mixed Berry Yogurt Smoothie from Taste Cook Sip
Sparkling Pineapple Mojitos from All Roads Lead to the Kitchen
Tequila Sunrise from A Day in the Life on the Farm

BrunchWeek Egg Dishes:
Bacon and Egg Grilled Cheese Sandwich from Making Miracles
Baked Eggs over Maple Roasted Vegetables from Big Bear's Wife

BrunchWeek Breads, Grains and Pastries:
60 Minute Cinnamon Rolls from Love and Confections
Braided Ham and Cheddar Bread from Sarcastic Cooking
Chile Relleno Quiche from Cooking in Stilettos
Chocolate and Walnut Challah from The Little Ferraro Kitchen
Chocolate Chip Flaxseed Waffles from Hip Foodie Mom
Double Chocolate Sweet Rolls from It Bakes Me Happy
Peanut Butter & Jelly Granola from Baking a Moment
Pear Oatmeal Crème Brûlée from The Spiffy Cookie
Sour Cream Streusel Coffee Cake from That Skinny Chick Can Bake
Tattie Scones with Cheddar and Chives from The Redhead Baker

BrunchWeek Main Dishes:
Harissa Chorizo Hash from greens & chocolate
Smoked Salmon Canapes with Whipped Chive Cream Cheese from The Suburban Soapbox

BrunchWeek Fruits, Vegetables and Sides:
Beet and Heirloom Carrot Rosti with Creme Fraiche and Caviar from Jane's Adventures in Dinner
Carrot Salad from My Catholic Kitchen
Italian Carrot Salad from {i love} my disorganized life.
Kinpura Gobo from Culinary Adventures with Camilla
Tropical Fruit Salad with Vanilla and Lime from Healthy Delicious

BrunchWeek Desserts:
Gluten-Free Pear and Walnut Crumble from It's Yummi
Nutty Banana Bread from Take A Bite Out Of Boca

Thank you to #BrunchWeek Sponsors: Bob’s Red Mill, Cabot Creamery Cooperative, California Walnuts, Dixie Crystals, Grimmway Farms/Cal-Organic/True Juice, KitchenAid, Le Creuset, Nielsen-Massey Vanillas, Pacari Chocolate, Stonyfield Organic, Vidalia Onions, and Woot Froot for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own.



Heather is a Michiana-based food, drink, and travel writer with a fondness for garlic, freshly baked bread, stinky cheese, dark beer, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.

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