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Using barbecued pineapple, fresh lime and mint as a base, this refreshing long cocktail is tart, sweet and cooling, with smoky caramelisation from the charred fruit and freshness from the lime, mint and soda water.
Lightly oil the grill and barbecue the pineapple until the first side is seared with
blackened grill marks (about 3 minutes), then flip and cook the other side (about 2
minutes). Set aside
2
Cut the pineapple into cubes and divide between the glasses. Reserve two little sprigs of mint for garnish. Slap the rest of the leaves between your hands to release the aromatic oils and divide between the glasses. Squeeze the lime juice into the glasses, then add the squeezed lime wedges. Fill the glass about half way with crushed ice
3
Pour over the rum and sugar syrup. Using a long spoon (and your hand to cover the top of the glass) thoroughly mix the contents of each glass
4
Add more crushed ice and top up with soda water. Mound some more ice on top and garnish with the reserved mint sprigs. Serve immediately
Specialising in vegetarian food, Nancy has cooked her way around Europe and now writes full time for publications and her blog, Delicious from Scratch.