Refreshing Pineapple Mojitos get your party started in the right direction. An added plus is that the Lemon Grass Syrup can be prepared a day or so ahead.
Coastal Living JULY 2013
1. Purée pineapple in a blender or food processor.
2. Crush mint with a mortar and pestle or coarsely chop. Divide mint among 8 large glasses or canning jars. Add 1/4 cup pineapple purée and 2 tablespoons each Lemon Grass Syrup, lime juice, and rum to each glass. Fill glasses 3/4 full with club soda. Stir in about 1/3 cup cracked ice. Serve immediately.
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