Lime & Grilled Pineapple Mojito

Serves 4  




For the mint rim:

1 lime, cut into quarters 

1/3 cup sugar 

4 mint leaves, chopped finely


For the cocktail:

2 limes, cut into rounds

2 cm ginger, peeled and sliced thinly into rounds

4 cups ice 

4 shots white rum 

3 bottles (275 ml each) Appletiser Spritzer Apple & Exotic Lime 

Handful fresh mint leaves


For the grilled pineapple:

3 medium-thick pineapple slices, cored

2 tbsp honey


Serving suggestions:


Mint sprigs 







For the mint rim:


  1. Combine the sugar with the finely chopped mint.

  2. Rim each glass with a lime quarter, then dip into the mint sugar and set aside. 


For the cocktail:


  1. In a large jug, add the lime slices. Using a muddler or the end of a rolling pin, press the ingredients slightly to release flavour. Add the ginger slices and fill the jug with ice. 

  2. Pour the four shots of rum over the ice and top with Appletiser Spritzer Apple & Exotic Lime. Finish off with fresh mint leaves and give the jug a stir to combine. 


Serving suggestion: 


  1. While the braai is hot, brush the pineapple slices with the honey and place on the grid to caramelise, about 2-3 minutes each side. Allow to cool slightly before cutting 2 slices in half and 1 slice into quarters. 

  2. Place one half-round into each of the 4 glasses and fill with ice.

  3. Pour the infused Appletiser cocktail over the ice and garnish each glass with a caramelized pineapple triangle and a fresh sprig of mint. Serve on a hot summer’s day around the braai and ENJOY!