I grew up on a farm where dinner was eaten at noon and supper in the evening. It made sense that you’d want the big meal in the middle of the day when the workload was the heaviest and something lighter at night when it was hot and there was still irrigation pipe to be moved. This time table carried over to holidays too where the likes of Thanksgiving and Christmas were always eaten at 1 pm sharp. The timing might have relaxed a little since I’ve taken over cooking but our special occasions are still early afternoon events.

Because of that our before-dinner cocktail often defaults to a mimosa or some other concoction with champagne. But for Mother’s Day it was going to be unseasonably hot this year and we were looking for something a little different. Fruity. Refreshing. Not too boozy (not trying to get mom sloshed after all). While doubling back in my Bon Appetit for inspiration as to what their Mother’s Day menu suggestions might be, I ran across this recipe. Given that my husband had recently come home with a half gallon of rum claiming, “It’s almost mojito season!” I knew I was on the right track.

The pineapple-mint mojitos were a hit – especially among the ladies and that’s what was important naturally given that it was Mother’s Day. And now I am already thinking about what other fruit combination might make a tasty mojito. So move over mimosa – there’s a new brunch drink in town!