With warm weather finally making its appearance here in Omaha, that means it is almost pool season, and in our house that means we have to have some sort of tasty beverage to refresh ourselves with while lounging by the pool. What better drink to sip by the pool than something tall and tropical? We had a little fresh pineapple in the house and with fresh spring mint from the farmer’s market just begging to be used, so why not a Blueberry Pineapple Mojito?
The mojito is one of those drinks that definitely is tropical, with its origins tracing back to the bars of Havana, Cuba where it was reputed to be one of the drinks that kept Earnest Hemingway well hydrated! Traditionally made with rum, mint, fresh lime juice and sugar, the drink is a delicious combination of tart citrus, cool mint and sweet rum and is a perfect way to cool down on a hot day!
While we could just stay with the classic mojito, we wanted to make the drink feel a little more tropical, so what better than adding a little fresh pineapple? We had a delicious fresh pineapple and some tart blueberries, so we muddled the blueberries, pineapple and the mint to create a sweet, fruity tropical mix then added a simple white rum to create a totally different mojito. The pineapple added a sweet tart topical flavor to the cocktail while the blueberry brought a nice fruity burst that smooths out the rough edge of the rum and makes this a great sipper for the pool!
Speaking of new twists on things, we have started out doing something new and totally different for us, cooking events! We recently held our first event at our church where we lead 20 couples in an interactive dining experience. We started out with some appetizers while folks got settled and found their seats. We served some nice crostini (made with mascarpone, cream cheese and chopped chives, fresh strawberries and honey) and Italian bites (pepperoni, mozzarella and olives) to get folks started.
For the interactive part, we had folks make their own pizzas, and salads, along with their choice of vinaigrette. After everyone finished up with the main course, we got to what people said was the highlight of the evening, the cooking competition! We challenged the attendees to come up with a small dessert for everyone, where the only option was they had to stay with the theme of “smores” and each dessert had to use chocolate, graham crackers and marshmallow in a 30 minute time frame! We had some amazing creations, like a smores casserole, a smores popcorn ball and even a marshmallow chocolate mousse with shaved chocolate! It was a great night and we hope to do some more soon!
- 1/2 cup pineapple finely chopped.
- 8 blueberries
- 2 oz mint simple syrup
- 1 oz fresh squeezed lime juice
- 4 oz white rum.
- club soda to top
- 4 mint leaves.
- Add pineapple chunks, blueberries, and mint syrup and mint leaves into two highball glasses.
- Muddle until the pineapple chunks, blueberries and mint are broken down.
- Add in crushed ice, lime juice and white rum.
- Top with club soda.
- Garnish with fresh blueberries and mint leaves.
- Serves (2)