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Pineapple-Cucumber Mojitos
Recipe created by Julio Cabrera, head bartender at Michy's restaurant

Pineapple-Cucumber Mojitos
Photo: Quentin Bacon
Add a hip, Latin feel to your party by serving this twist on the traditional mojito. This cocktail is a refreshing accompaniment to chef Michelle Bernstein's Spanish tortilla.

This recipe comes from the delicious Miami Beach Party Menu created by one of the most exciting Latin chefs working today.

Ingredients:
Serves 12

Pineapple-cucumber puree:

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

  • 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).