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Author Notes: It was Derby Day and everyone was posting about Mint Juleps. Well I didn't really want a bourbon drink but the idea of muddling mint sounded good. So I wondered how to put muddled mint into a gin drink. Instead of the sugar water base of a julep, I thought sweet pineapple would do the trick - and it did! Voila, the mint-pineapple-tini! —ProfPessimist
Makes: 1 drink
cup Sweet fresh pineapple
sprigs Fresh mint
- Muddle the pineapple in a shaker or tall glass for a minute or so to release all the juice.
- Take the leaves off of two mint sprigs so that you have 8-10 leaves (you can't really have too many). Put them in the shaker and muddle on top of the pineapple for another minute so that the mint oils mix into the pineapple juice.
- Add ice to the mixer. Then add the gin and vermouth. Shake for 15 seconds to mix well and chill. Strain into a martini glass. There will be bits of mint unless you use a fine mesh strainer.
- Garnish with the remaining mint sprig.
- Variation: for a Mint Pineapple G&T, omit the vermouth and strain the shaker mix into an ice- filled glass. Top up with tonic to taste and garnish with the mint.