Hey Guys!! Boy are ya’ll in for a TREAT! Hubs is back with a cocktail to kick the weekend off RIGHT! You’re going to love it! SO without further ado, I give you the hubs:

Happy Friday folks! The prodigal hubs returns. I’ve missed you all and I’ve missed getting busy behind the bar. Turns out Tina’s trip to California was all the inspiration I needed to jam out another delicious summer sipper for your pleasure.

Life is not the same when Tina goes out of town. Some may like to be bachelors again for a weekend away from the spouse but not this guy. Here’s why:

1.  I miss her terribly.

2.  I become sole provider for two needy dogs.

3.  Dinners consist of dangerously old leftovers and protein shakes.

4.  Eastern standard time schedules and pacific standard time schedules do not mesh AT ALL.

Our conversations would take place around 12:30 a.m. or later which consisted of Tina excitedly telling me all about her daily adventures and me babbling incoherently in a sleepy stupor. Our goodnight talk on her final night at Carmel Valley Ranch was like the other nights except Tina was raving to me about these tasty pineapple arugula mojitos that the bar tender was building for her and her friends. When she returned home the next day she showed me pictures of the drink and I was INTRIGUED. So I decided to whip one up, Hubs style.

In my opinion, I can only get down with one green leaf in my mojito; that’s the mint leaf kind. But I love that peppery punch that comes with arugula so I wanted to incorporate that into the drink.

Hello peppercorn infused simple syrup. Ah, my new favorite simple syrup. It played perfectly with the cool mint and ripe tropical fruit juice. That subtle peppery finish just makes your taste buds say “huh, what is that in there, take another sip, please.”

Go and make this drink. It’s freaking hot outside and this drink will keep your face from melting off your head. It’s light, sweet, fizzy, fruity, peppery, cool and worthy of calling someone in the middle of the night to tell them all about it.

Here’s to the weekend and to mojitos with your loved ones!


The Hubs

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Pineapple Peppercorn Mojitos

Yield: 1 Mojito


For the Peppercorn Simple Syrup (makes 2 cups):
1 cup sugar
1 cup water
1/2 tsp whole black peppercorns

For the Pineapple Peppercorn Mojito:
2 - 2 1/2 oz. silver rum
2 oz. pineapple juice
1 oz. peppercorn simple syrup
1 oz lime juice
3 - 4 oz club soda
8 - 10 mint leaves


For the Peppercorn Simple Syrup:
Combine water, sugar and black peppercorns in a saucepan over medium high heat. Bring to a simmer and stir until sugar is completely dissolved. After the sugar is dissolved, remove from heat and allow the peppercorns to steep for 15 - 20 minutes. Pour simple syrup through a strainer into an air tight container and store in the refrigerator for up to 2 weeks.

For the Pineapple Peppercorn Mojito:
In a tall glass, combine mint leaves and simple syrup. Gently muddle leaves. Add in rum, pineapple juice and lime juice. Fill glass with crushed ice. Top with club soda and gently stir all ingredients through. Garnish with a spoonful of minced pineapple, a mint sprig and a pineapple wedge for the rim.