The Frozen Pineapple Mojito is a crowd-ready frozen drink machine formula — rum, tropical pineapple, bright citrus from Top Hat Margarita Batching Mix, and mint syrup for the mojito finish. Batch the full formula in a cambro, load the machine in 10 qt pours, and keep it flowing all service.
The Margarita Batching Mix brings the citrus and agave backbone — it works beautifully in a pineapple mojito format because the lime and citrus notes complement pineapple naturally. The mint syrup handles the mojito character without any muddling at scale.
Batch Method
- Combine 5 liters rum, 3 qts Top Hat Agave Margarita Batching Mix, 4 qts pineapple juice, 12 oz Monin Mint Syrup, and 7 qts water in a large clean cambro or Cornelius keg.
- Stir or shake thoroughly to fully integrate all ingredients.
- Refrigerate the full batch. Do not freeze the full cambro — load the machine in portions.
- Pour approximately 10 qts into the frozen drink machine hopper (check your machine's max fill line).
- Set machine to frozen cocktail mode. Allow 30–45 minutes to reach proper consistency before service.
- Refill from the refrigerated cambro as the hopper empties.
- Serve in appropriate frozen drink cups. Garnish with fresh mint leaves.
Pro move: Pineapple rum amplifies the tropical profile significantly — if you can source it, use half pineapple rum and half white rum for the spirit portion. The mint syrup is doing the mojito work at scale — no muddling required. Stir the cambro before each machine refill to keep everything integrated.
- Batch the full formula in a clean 22 qt cambro or Cornelius keg. Keep refrigerated.
- Pour ~10 qts into the machine hopper. Do not overfill — check your machine's max fill line.
- Allow 30–45 min to reach serving consistency before opening to guests.
- Stir the cambro before each refill pour to keep ingredients integrated.
- Refill the hopper as needed throughout service. Keep the cambro cold at all times.