Pineapple Mint Rum Blast Cocktail Recipe

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ByJohn

I really like drinks that are fresh and easy to whip up at home. This Pineapple Mint Rum Blast Cocktail is one of those recipes—just pineapple, mint, and rum, and you get something sweet and cool.

It’s great for gatherings, but honestly, I’ll make it when I just want to chill by myself too. I usually have these ingredients lying around, so there’s no need to hunt down anything fancy.

If you’re looking for a quick way to shake up your next cocktail, this recipe’s a good bet.

Pineapple Mint Rum Blast Cocktail Recipe

Pineapple Mint Rum Blast Cocktail Recipe

Pineapple Mint Rum Blast Cocktail Recipe
I love how the Pineapple Mint Rum Blast brings together sweet pineapple, fresh mint, and just enough white rum. The flavor’s smooth—makes it perfect for hanging out with friends or winding down after a long day.
John
Prep Time 5 minutes
Total Time 5 minutes
Serving Size 1

Equipment

  • I grab a cocktail shaker to really mix things up and get those flavors mingling.
  • A muddler is a must for pressing the mint leaves and getting their flavor into the mix.
  • I use a jigger to keep the measurements on point, so the taste doesn’t go off-balance.
  • A fine mesh strainer is handy for catching bits of mint or any pulp, so the drink stays smooth.
  • I like to serve it in a tall glass—it just looks more inviting that way.
  • I keep a stirring spoon around for a gentle mix before pouring.
  • If I’m adding ice, an ice scoop makes it quick to fill up the shaker and glass.

Ingredients

Here’s what I usually toss in:

Instructions

  • First, I drop the mint leaves into the cocktail shaker with the simple syrup and lime juice.
  • I muddle them gently—enough to release the minty oils, but not so much that the leaves get shredded.
  • If I’m using fresh pineapple, I add the chunks and muddle those with the mint too.
  • Then in goes the white rum and pineapple juice.
  • I toss in a handful of ice cubes, pop the lid on, and shake the whole thing for maybe 15 seconds. It should be cold and well mixed.
  • Using a strainer, I pour it into a tall glass filled with fresh ice.
  • To finish it off, I’ll usually throw on a pineapple slice and a little mint sprig.
  • Sometimes I use a straw, sometimes not—it’s up to you.

Notes

Fresh pineapple juice really does taste best—skip the canned stuff if you can. If I’m craving more mint, I add a couple extra leaves, but I try not to overdo it or the drink gets bitter.
Sometimes I’ll top it with club soda for a lighter vibe. If I’m out of simple syrup, a spoonful of honey or a splash of agave works in a pinch.
Serving it super cold brings out all the flavors. The garnish isn’t just for looks—it adds a nice fresh scent too. I’ll tweak the syrup or lime juice if I want it sweeter or more tart, depending on my mood.

Tasting Notes

First sip, and the pineapple hits right away—sweet, a bit tangy, and just really refreshing. The pineapple’s what sets the tone for the whole drink.

Then the mint comes in, fresh and cool. It keeps the sweetness in check and just makes the whole thing feel lighter.

The rum? It’s smooth and blends in with the fruit and mint. There’s a touch of sugarcane and a gentle warmth from the alcohol, but it never takes over.

The drink is lively, crisp, and just sweet enough. It doesn’t drown out the mint or the rum, which I appreciate.

Each sip leaves my mouth feeling fresh. The flavors don’t stick around too long, so the cocktail’s easy to keep sipping.

Must Have Ingredients

Substitute

If I don’t have rum on hand, I just grab vodka or gin instead. Both seem to work pretty well and keep the drink light.

The flavor shifts a little, sure, but the mix still feels refreshing.

For non-alcoholic versions, I’ll swap the rum for sparkling water or even lemon-lime soda. That way, the drink’s still festive, just without the booze.

If mint leaves are missing, I reach for basil, or sometimes a tiny bit of fresh cilantro. Those herbs bring a different, still-bright flavor—basil’s actually kind of lovely in this.

Instead of fresh pineapple, I’ll use canned pineapple chunks now and then. But I always make sure it’s the kind packed in juice, not syrup, or else the drink ends up way too sweet.

I always keep an eye on the sweetness and might tweak things—maybe a bit more lime or a little less sweetener if I’m using canned fruit or lemon juice. These swaps mean I can still throw something together, even if I’m missing a thing or two from the original list.

Hey there, I’m John Watson—a guy who’s spent over 20 years proving that a good drink can fix just about anything (well, almost anything). Whether it’s cocktails that wow or mocktails that mock boredom, I’m all about crafting sips with stories. Founder of ThirstyTales and full-time drink nerd, I’m here to help you shake things up, one glass at a time. Let’s mix, laugh, and maybe spill a little—cheers to the adventure!

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