Plumpkin Recipe

This easy mojito variation is best with a flavorful, ripe plum or pluot.

By
Maggie Hoffman
Maggie Hoffman is a contributing writer at Serious Eats.
Maggie Hoffman
Maggie Hoffman is a longtime food and drink expert whose recipes and cocktail-making tips can be found on her newsletters What to Drink and The Dinner Plan. She is the author of  The One-Bottle Cocktail and Batch Cocktails, both published by Ten Speed Press.
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Updated March 20, 2025
A plumpkin cocktail, served in a glass beer mug, garnished with a sprig of mint.

Serious Eats / Wes Rowe

This easy mojito variation from Area Four in Cambridge, Massachusetts is best with a flavorful, ripe plum or pluot—the more flavorful and tangy, the better. Fresh mint, fresh lime, white rum, and a lotta shakin’ is all that you need once you’ve got the stone fruit ready. It's perfect for a hot late-summer day.

August 2012

Recipe Details

Plumpkin Recipe

Prep 5 mins
Active 5 mins
Total 5 mins
Serves 1 serving
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Ingredients

  • 1 ripe black plum or pluot, quartered

  • 1 teaspoon sugar

  • 1/2 lime, cut in half

  • 12 mint leaves

  • 2 ounces white rum

  • Club soda

  • Garnish: mint sprig

Directions

  1. Muddle plum or pluot with sugar into a rough pulp. Add lime and mint leaves and muddle lightly. Fill cocktail shaker with ice, add rum, and shake until very cold, about 15 seconds.

  2. Pour unstrained into 12-ounce serving glass, top with soda and garnish with mint sprig.

Special Equipment

Muddler, cocktail shaker

Nutrition Facts (per serving)
531 Calories
2g Fat
104g Carbs
6g Protein
×
Nutrition Facts
Servings: 1
Amount per serving
Calories 531
% Daily Value*
Total Fat 2g 3%
Saturated Fat 0g 1%
Cholesterol 0mg 0%
Sodium 10mg 0%
Total Carbohydrate 104g 38%
Dietary Fiber 14g 49%
Total Sugars 77g
Protein 6g
Vitamin C 152mg 759%
Calcium 128mg 10%
Iron 2mg 13%
Potassium 1305mg 28%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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