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Pineapple Basil Mojito Cocktail

10 mins


What you are creating

This drink is so delicious you will want to drink it all summer long! Fresh pineapple, lime and basil leaves make it a refreshing drink at any time.


  1. To a cocktail shaker, add basil leaves, pineapple and sugar, muddle until basil leaves are bruised and fragrant and pineapple is finely crushed. 

  2. Add rum, lime juice and a cup of the ice. Cap cocktail shaker and shake vigorously until the shaker is cold to the touch.

  3. In a cocktail glass add a half cup of ice and pour contents of shaker into cocktail glass. Top with club soda and garnish with fresh basil sprigs and fresh slices of pineapple.

  • 10 basil leaves plus more for garnishing

  • 1 cup pineapple cut into 1/2-inch pieces plus more for garnishing

  • 1 teaspoon fine granulated sugar 

  • 2 ounces white rum

  • 1 ounce freshly squeezed lime juice 

  • Club soda or sparkling water

  • 1 1/2 cups of ice

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A note about ingredients used in our recipes:

When creating our recipes we use the following unless otherwise noted in the recipe:

  • Eggs = Large Eggs

  • All Purpose Flour = Unbleached All Purpose King Arthur Flour or Unbleached All Purpose King Arthur Flour Organic

  • Bread Flour = Unbleached King Arthur Bread Flour or Unbleached King Arthur Bread Flour Organic

  • Whole Wheat Flour = 100% Whole Grain King Arthur Whole Wheat Flour

  • Pastry Flour = Bob’s Red Mill Unbleached White Fine Pastry Flour 

  • Almond Flour = Bob’s Red Mill Super-Fine Almond Flour 

  • Tapioca Flour = Bob’s Red Mill Tapioca Flour (Tapioca Starch)

  • Sour Cream = Full Fat Sour Cream

  • Yogurt = Full Fat Yogurt

  • Milk = As indicated or if Milk is just listed you may use 1%, 2% or Whole Milk

  • Cream = 40% Heavy Cream

  • Butter = Unsalted Sweet Cream butter unless otherwise noted


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