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Pineapple Mint Caipirinha Brazilian Pineapple Mojito

Course: Drinks
Cuisine: Brazilian
Servings: 6
Author: Michelle De La Cerda


  • 1 Fresh pineapple , peeled, cored, and chopped (about 4 cups)
  • 1 cup water
  • 1/4 cup sugar +/- to taste; depending on the ripeness of the pineapple
  • 20 medium sized mint leaves; cleaned and de-stemed (more for optional garnish)
  • 6 oz LeBlon Cachaça


  1. Prepare the pineapple and place it in a blender, add the sugar and water.
  2. Puree until smooth, or mostly smooth.
  3. Strain through a fine mesh sieve, using a spoon to press all the liquid out from the pulp.
  4. Discard the pulp.
  5. Return the juice to the blender, it's alright if there is a bit of pulp remaining in the blender, and add the mint leaves.
  6. Pulse blend until all the leaves have chopped and been mixed thoroughly into the juice.
  7. Cover, and for best results, let chill over night, but at least several hours before serving.
  8. When ready to serve, pour equal amounts into 6 glasses, add one ounce of Cachaça to each glass and gently mix.
  9. Garnish with a mint leaf (optional), serve, and enjoy responsibly.

Recipe Notes

To make this family friendly, simply omit the Cachaça. But follow the rest of the directions, including the chill time.
If you cannot find Cachaça, you can use white rum or vodka, both will yield a variation on taste from the Cachaça, but will still be delicious.