Prosecco And Pineapple Mojito Cocktail Recipe
This Prosecco and Pineapple Mojito is light, fruity, and bubbly. I use fresh pineapple, mint, and sparkling prosecco for a drink that’s refreshing and ridiculously easy to make for a group.
Equipment
- Cocktail shaker: I use this to really mix the pineapple, lime, and mint with the rum.
- Muddler: Absolutely essential for crushing the mint and pineapple and getting those flavors out.
- Jigger or measuring cup: I measure the rum, lime juice, and pineapple juice to keep things balanced.
- Bar spoon: Handy for stirring, especially after adding prosecco so you don’t kill the bubbles.
- Strainer: Needed if you want the drink smooth and pulp-free.
- Tall glass: Highball or Collins glass is ideal for serving.
- Ice cubes: I always load up on ice to keep it super cold.
Ingredients
- 2 ounces white rum
- 1 ounce fresh lime juice
- 1 ounce pineapple juice fresh or store-bought
- 1 tablespoon simple syrup adjust to taste
- 5 –8 fresh mint leaves
- 2 –3 chunks of fresh pineapple
- 3 ounces chilled prosecco
- Ice cubes
- Optional: Pineapple wedges and extra mint for garnish
Instructions
- Add mint leaves and pineapple chunks to the cocktail shaker.
- Use the muddler to gently crush the mint and pineapple, releasing their juices and oils.
- Pour in the rum, lime juice, pineapple juice, and simple syrup.
- Add ice to the shaker.
- Shake well for about 10–15 seconds.
- Strain the mixture into a tall glass filled with ice.
- Slowly top with chilled prosecco.
- Stir gently with a bar spoon to combine without losing the fizz.
- Garnish with a pineapple wedge and mint sprig if you’re feeling fancy.
Notes
I go for fresh pineapple when I can—nothing beats the flavor—but canned or pre-cut pineapple works if that’s what you’ve got. When muddling the mint, I just press gently. If you smash the leaves too hard, you get bitterness instead of that bright minty taste.
I always measure the simple syrup and give it a quick taste before adding more, since pineapple and prosecco can be plenty sweet already. Prosecco goes in last and I stir carefully so the bubbles stick around.
This drink’s best served right away, while it’s still icy and fresh. If I’m making a batch for a group, I multiply the ingredients but still mix each drink separately to keep the flavors balanced.