Behind the Recipes
Havana Central Mojito De Pina by Juan Coronado
Makes 1 serving
INGREDIENTS:
1.5 oz. BARCARDI® Coco
2 oz. pineapple juice
1 splash cranberry juice
2 tsp. (1 dash) Coco López
4 leaves and one nice sprig of mint
5 lime wedges
1 pineapple wedge
PREPARATION:
1. Muddle the mint and 5 lime wedges, one ounce of the pineapple juice and the BACARDI® Coco López in the bottom of the mixing glass.
2. Add the rest of the ingredients, fresh ice and shake well.
3. Serve over ice in a highball or signature glass with a sprig of mint. Garnish with pineapple wedge and sugar cane (optional).
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