Annotated Recipe: Pineapple-Ginger Mojito

For bar professionals, mixing a pre-dinner cocktail is as exacting as cooking the main course. Every detail — even the shape of the ice — affects the flavor. Such careful attention is the difference between most mojitos and G Lounge’s pineapple-ginger twist, designed by mixologist Tony Abou-Ganim.

To make pineapple-infused rum: Peel, core and slice pineapple and pack into a glass container with a cover. Add rum to completely cover pineapple. Seal container and store in a cool place for four to five days. Taste rum occasionally to check progress. When rum has reached the desired flavor, strain it through a sieve, bottle, and refrigerate for up to two weeks. Yields 1 liter. 

To make ginger syrup: In a medium saucepan over medium-high heat, bring water and ginger to a boil. Add sugar, stirring until dissolved. Reduce heat to low and simmer for 1 hour. Remove from heat and cool to room temperature. Strain through a sieve, bottle, and refrigerate for up to one month. Yields approximately 3 cups. 

To make mojito: In a 14-ounce glass, muddle spearmint, lime juice and ginger syrup, to release the spearmint oils without tearing the leaves. Fill the glass with crushed ice, and add pineapple-infused rum. Stir the drink to incorporate the flavors and coat the ice. Add more crushed ice, stir again, top with soda water, and stir once. Garnish with a sprig of mint and a spear of pineapple. Serves 1.