Pineapple Ginger Mojito

• For the pineapple infused rum (use 1 1/2 ounces)
• 1 large pineapple
• 1 liter rum (they strongly recommend using the brand 10 Cane)
• For the ginger syrup (use 1 ounce)
• 2 cups water
• 1 cup gingerroot, peeled and diced
• 2 cups granulated sugar
• For each mojito
• 12 -14 leaves spearmint
• 1 small lime, juice of (about 1 oz)
• crushed ice
• 1/2 ounce soda water, chilled
• 1 sprig of fresh mint (to garnish)
• pineapple, spear (to garnish)

1. To make the pineapple-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 one liter.
2. 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.
3. To make mojito: In a 14-oz 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 spear of pineapple.

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Taken from www.food.com/recipe/pineapple-ginger-mojito-304061 (may not work)