Amer A. Vargas Mixology Newsletter

The Modern Butlers’ Journal, June 2021, Let’s Talk about Mixology

Amer A. VargasLet’s Talk about Mixology

by Amer A. Vargas


Pineapple Mojito, by Jimmy at The James

This month we will discover a Mojito variation that is both eye-catching and amazingly flavorful.

Created by Johnny Swet, bartender and co-owner of Jimmy at the James in the Soho neighborhood of New York, this cocktail adds the kick and aromas of grilled pineapple to a quality mojito, and brings about an extended cocktail experience for any mojito lover, as presented in

In Johnny’s own words, “Not only does grilled pineapple add a great visual element to a drink, but it also adds a more complex sweetness and acidic component. Because of the caramelization that occurs as a result of grilling, the pineapple pairs well with barrel-aged rums.”

Prepare the pineapple chunks ahead of time, before starting on the concoction itself: remove the skin and top from a ripe pineapple and cut it into slices 1/3 inch / 1 cm. thick. Grill these until they are caramelized and, finally, cut them into smaller chunks.

These are the ingredients and amounts we will use for a single serving:

  • 3/4 oz. / 2 cl.  agave nectar
  • 1/2 oz. / 1.5 cl. freshly squeezed lime juice
  • 1 mint sprig
  • 2 oz. / 6 cl. pineapple juice
  • 2 oz. / 6 cl.  aged and filtered rum (the original recipe is prepared with Brugal Especial extra dry rum)
  • 8-10 pineapple chunks
  • Crushed ice
  • Mint leaves for the garnish

This Pineapple Mojito is served in a typical Collins glass, and this is how you prepare it:

Start by gently muddling the agave nectar, the lime juice and the mint sprig in the glass. Then add the pineapple juice and the rum, and stir gently to combine all ingredients. Add crushed ice almost to the top, and finally put in the grilled pineapple chunks. Mix everything gently, ensuring that most of the pineapple chunks stay at the top of the cocktail. Finish by garnishing with mint leaves.

Tropical. Delicious. Cheers!

Mr. Vargas is the Institute’s President—feel free to contact him via email, AmerVargas @

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