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Pineapple Ginger Mojitos with Spiced Rum
Ingredients:
- 240 ml pineapple juice
- Large thumb-sized piece of ginger slices (no need to peel)
- Small bunch mint leaves
- Juice of half a lime
- 1 lime sliced
- Crushed ice
- 100 ml of Stroh Jagertee Spiced and Flavoured Rum
- 120 ml club soda
Caramelized Pineapple:
- 1 tbsp unsalted butter
- 2 slices fresh or tinned pineapple
- 2 tbsp light brown soft sugar
Garnish:
Instructions:
- Place the pineapple juice and slices of ginger into a small saucepan. Bring to the boil, then simmer for 5-10 minutes until the liquid has reduced by half. Leave to cool to room temperature, then discard the ginger.
- Make the caramelized pineapple next. Heat the butter in a frying pan until starting to foam. Dust the pineapple slices in the brown sugar and place in the frying pan. Fry, turning once, until both sides are golden and caramelized (about 3-4 minutes). Put to one side.
- Place 6 mint leaves in each glass (this recipe is for two glasses). Add the lime juice and lime slices to the glasses.
- Pour in the reduced pineapple-ginger juice and muddle everything together with a spoon.
- Fill the glasses up two-thirds of the way with crushed ice, then pour over the spiced rum. Top with the club soda and mix again. Add more ice to fill up to the top if necessary.
- Garnish the glasses with a small sprig of mint and a slice of caramelized pineapple.
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The Cline Zinfandel has a medium ruby colour; intense ripe, raspberry and black fruit aromas with hints of earthy, spice and chocolate; dry with generous blackberry fruit flavours and a rich mouthfeel; spicy long finish.
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"The 2015 Chateauneuf du Pape from Raymond Usseglio has it all. Complex aromas of spice, leather and plum. Appealing flavors of red and black fruits. A rich, supple texture. A long, velvety finish that echoes with spice and citrus zest. This all-around performer should drink well for up to two decades." Score: 94. - Joe Czerwinski, robertparker.com, Oct. 31, 2017.
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