• 1 small- to medium-size ripe pineapple , peeled and cut into chunks
• 1 large English (seedless hothouse) cucumber , cut into chunks
• Salt

• 3 cups (24 ounces) pineapple-cucumber puree
• 12 Tbsp. superfine white sugar
• 6 ounces fresh lime juice
• 1 bunch fresh mint
• Sweet aged balsamic or regular balsamic
• 1 bottle (750 milliliters) sparkling wine , such as cava or prosecco
• 1 large English (seedless hothouse) cucumber , cut into 12 sticks (optional)

Note: This recipe makes an extra cup of pineapple-cucumber puree (enough for 4 more drinks). You can store it in an airtight container in the refrigerator for up to 3 days.

To make pineapple-cucumber puree: Put pineapple and cucumber chunks in a blender. Add a pinch of salt, and puree in batches, stirring occasionally, until smooth.

To make mojitos: In each of 12 tall glasses, put 2 ounces pineapple-cucumber puree, 1 tablespoon sugar, 1/2 ounce lime juice, 2 sprigs mint, and a dash of balsamic. Muddle.

Fill glasses with ice and top with sparkling wine. Stir well; garnish each with a cucumber stick and straw.

Adapted from Michy's restaurant and Cuisine à Latina by Michelle Bernstein. Copyright © 2008 (with permission from Houghton Mifflin).