Module "editorial-hero-banner" i

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Sous Vide Pineapple Mojito

Everyone loves lounging around the pool or resting alongside a bonfire with a crisp, cool cocktail, the problem is no one wants to get up and make it! Fortunately, the crew at MEAT! has your back and crafted with phenomenal Pineapple Mojito recipe that you can make in bulk and save in the fridge all week long! Simply bust out the sous vide, spend 10-minutes preparing your ingredients and then let the sous vide do all the work for you!

If you love a refreshing summer cocktail but don’t want to spend time making one from scratch every time, then this big batch cocktail recipe is guaranteed to wet your whistle!

Prep Time: 15 Minutes

Cook Time: 1-2 Hours

Estimated Servings: 1 Pint

INGREDIENTS:

  • 16 oz. White Rum (1 Pint)
  • 1 C. Pineapple, Raw and Cubed
  • 1/2 C. Simple Syrup
  • 1 Lime, Quartered
  • 10-15 Mint Leaves
  • 1/4 C. Coconut Flakes (Optional)
  • Soda Water (For Serving)

EQUIPMENT

  1. MEAT! Sous Vide Cooker
  2. Chamber Vacuum Sealer
  3. MEAT! Vacuum Sealer Bags
  4. Mesh Strainer
  5. Glass Jar or Bottle

Directions:

  1. Place the MEAT! Sous Vide cooker in a tall pot and fill the pot with warm water above the minimum fill line. Set the sous vide temperature to 135°F.
  2. Peel and core your pineapple, then cube roughly 1C.
    • If you prefer your cocktails to be sweeter, then feel free to increase the amount of pineapple.
  3. Grab a mason jar or sous vide container and mix all your ingredients together thoroughly.
  4. Seal your container and place it into the sous vide bath for up to 2 hours. Cook it longer if you want more intense flavor.
  5. Remove the container from the bath and allow it to rest until cool enough to handle.
  6. Strain the Pineapple Mojito into a fresh bottle or mason jar ensuring as little sediment makes it into the bottle as possible.
  7. Keep your Pineapple Mojito refrigerated and serve it with a splash of soda water. It should last for at least 2-weeks if kept covered and refrigerated.

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